Recipe: Presto Pesto Eggplant

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	Users > Radium Technologies > Diabetic Recipes > Side Dishes > Presto Pesto Eggplant

Presto Pesto Eggplant

1		small eggplant, thickly sliced into 1" circles
1 Tbs		prepared pesto sauce
1		small tomato, diced
		Freshly-ground black pepper, to taste
1 Tbs		Parmesan cheese
2 Tbs		chopped fresh parsley

Preheat the oven to 350 degrees. Spray a baking sheet with nonstick cooking spray. Lay the eggplant slices on the baking sheet. Be sure the sides are not touching.

Coat the top of each slice with a thin layer of the pesto sauce.

Top each slice with a portion of the diced tomato. Sprinkle with the pepper, then the cheese.

Garnish with the parsley and bake for 15 minutes or until the eggplant is soft and the cheese is lightly golden.

This recipe yields 2 servings. Serving size: 1/2 recipe.

Exchanges Per Serving: 1 Starch or 3 Vegetable, 1/2 Monounsaturated Fat.

Servings: 2

Nutrition Facts

Serving size: 1 serving.

Percent daily values based on a 2000 calorie diet.

Nutrition provided by the recipe author.

Display summary nutrition or detailed nutrition


Amount Per Serving
Calories		96.00
Calories From Fat (42%)		40.00
		% Daily Value
Total Fat 4.00g		6%
Saturated Fat 1.00g		5%
Trans Fatty Acids 0.00g
Cholesterol 4.00mg		1%
Sodium 114.00mg		5%
Carbohydrates 13.00g		4%
Dietary Fiber 5.00g		20%
Net Carbohydrates 8.00g
Protein 4.00g		8%

Recipe Type

Diabetic, Vegetables

Recipe Source

Source: American Diabetes Association

Recipe from "Quick & Easy Diabetic Recipes for One" by Kathleen Stanley, CDE, RD, MSED, and Connie Crawley, MS, RD, LD. © American Diabetes Association, 1998.