EGGPLANT,
TOMATO AND ONION SKILLET DISH
This is nice served over cauli-rice or
spaghetti squash. Make sure the bed of cauli-rice or spaghetti squash is fairly bland as this vegetable dish adds lots of rich flavor.
1 cup diced
onion (250 mL)
2 Chinese eggplants
Seasoning salt, to taste
Black pepper, to taste
14.5 oz diced tomatoes (411
g)
1 cup water (250 mL)
2 tbsp grated Parmesan cheese
(30 mL)
In large nonstick
skillet, cook onion over medium heat until translucent. Peel Chinese eggplants and slice into 1/4-inch (0.6 cm) thick rounds.
In blender combine diced tomatoes and water; blend. Layer eggplant rounds over onion, sprinkle lightly
with seasoning salt and black pepper and pour half tomato sauce over all;
repeat. Cover with lid and simmer 10
minutes. Sprinkle with Parmesan cheese,
place lid on skillet and continue cooking another 15 minutes, or until the
eggplant is soft. If desired, sprinkle
with a little more Parmesan cheese for garnish.
Yield: 6 servings
1
serving
45.9
calories
2.1
g protein
0.8
g fat
7.6
g net carbs