Eggplant Stacks

Name: Eggplant Stacks
Yield: 1 servings
Ingredients: 1 slice eggplant (sliced about 1/2"); 1/2 tsp olive oil; 1/3 tomato (sliced); 1 slice mozzarella (fresh, sliced thick); 2 basil leaves; 1/2 tsp balsamic glaze (can substitute balsamic vinegar)

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Nutritional information per one serving

Cal

130

Protein

8 g

Carbs

6 g

Fat

9 g

Added Sugar

3 g

No. of Servings

Ingredients

1 slice eggplant (sliced about 1/2")
½ tsp olive oil
⅓ tomato (sliced)
1 slice mozzarella (fresh, sliced thick)
2 basil leaves
½ tsp balsamic glaze (can substitute balsamic vinegar)

Instructions

Rub both sides of the eggplant slice with olive oil.
Cook covered over medium heat until eggplant is soft and browned.
Place eggplant on a cookie sheet and top the sliced eggplant with a tomato slice.
Place under broiler until tomato is just softened.
Place cheese on top of tomato and broil until melted.
Drizzle balsamic glaze or balsamic vinegar over cheese and top with fresh basil.