Layered Eggplant
Tomato Bake
4 tsp extra virgin olive oil 1. Preheat Oven to 375 F.
4 1/4" slices red about lightly oil an 8" by 8"
4" diamater glass baking dish, with 1
1/4 tsp sea salt tsp olive oil
1/4 tsp black pepper 2. Base Layer: 4 onion
8 1/4" slices eggplant, about slices each drizzled
4" diamater with 1/4" tsp olive oil.
peeled or unpeeled 3. Second Layer: 4 egg
2 tsp balsamic vinegar plant slices each dries
8 1/4" slices beefsteak led with 1/4 tsp balsam
tomato, about 4" ic vinegar and a pinch
diamater of salt and pepper.
1 garlic clove, minced 4. Third Layer: 4 tomato
4 basil leaves,, torn or slices each drizzled
sliced, plus more for with 1/4 tsp olive oil,
garnish 1/4" clove garlic, and
1/4 cup parmesan,or torn basil.
romano cheese, grated, 5. Fourth Layer: 4 egg
plant slices, each
drizzled with 1/4 tsp
balsamic vinegar. and
a pinch of salt and
pepper.
6. Top Layer: 4 tomato
slices, each drizzled
with 1/4 tsp olive oil
and 1 tsp cheese.
7. Bake uncovered for
50 - 60 minutes.
8. Garnish with fresh
basil.
SERVES 4
NUTRITIONAL VALUES:
Lycopene: 2342,mcg,
Lutein + Zeaxanthin: 198mcg
Omega 3 : 55mcg courtesy of Sandra Young, OD author: Visionary Kitchen: A Cookbook for Eye HealthBooks are available for purchase at www.visionarykitchen.com and www.amazon.com |