• 2servings
  • 55minutes
  • 252calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 small onion, chopped

  2. 1 garlic clove, minced

  3. 4 teaspoons canola oil, divided

  4. 2 medium tomatoes, peeled and chopped

  5. 1 tablespoon lemon juice

  6. 1 teaspoon dried basil

  7. 1/4 teaspoon salt

  8. 1/8 teaspoon ground cinnamon

  9. 1/8 teaspoon pepper

  10. 1 small eggplant, cut into 1/4-inch slices

  11. 1/3 cup shredded Swiss cheese

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home In a small skillet, saute onion and garlic in 1 teaspoon oil until tender. Stir in the tomatoes, lemon juice, basil, salt, cinnamon and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.

  2. Meanwhile, brush eggplant slices with remaining oil. Broil 4 in. from the heat for 1-2 minutes on each side or until lightly browned. Spread 2 tablespoons sauce mixture into a greased 3-cup baking dish. Top with half of the eggplant slices. Spread with 1/2 cup sauce mixture. Repeat layers.

  3. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Yield: 2 servings.


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