| Eggplant and Tomato Crisp September, 2006 Serves 8 / A fresh-tasting and nutritious side dish with a light but delicious crust. Cooking tip: If you like more crumble on your crisps, simply double the topping recipe. Filling 2 tablespoons olive oil 2 tablespoons balsamic vinegar 6 cloves garlic, cut into slivers 4 tablespoons fresh basil, chopped 1/2 teaspoon dried oregano Salt and freshly ground black pepper, to taste 2 medium eggplants, peeled and cut into 1/2-inch slices 1 yellow bell pepper, seeded and cut into 1/2-inch strips 4 large ripe tomatoes, cut into 1/4-inch slices Topping 3 tablespoons chopped fresh parsley 6 cups whole-wheat breadcrumbs 1 teaspoon dried thyme 2 teaspoons chopped fresh rosemary 1/2 cup freshly grated Parmesan cheese 2 tablespoons fresh lemon juice 2 tablespoons olive oil Salt and freshly ground black pepper, to taste Basil leaves, for garnish 1. Preheat oven to 425°. In a small bowl, whisk together oil, vinegar, garlic, basil, oregano, salt, and pepper; brush on both sides of eggplant, bell pepper, and tomato slices. Place vegetables on a large baking sheet. Cover with foil and bake for 10 minutes. Remove foil and bake for another 10 minutes or until eggplant is tender. 2. Lightly coat a shallow casserole or gratin dish with cooking spray. Place a layer of eggplant on bottom; top with a layer of bell pepper, then a layer of sliced tomatoes. Repeat layers, using all remaining vegetables and ending with a layer of tomatoes. 3. Mix together all topping ingredients except fresh basil leaves. Sprinkle over vegetables. Bake for 30 minutes. Garnish with fresh basil leaves. PER SERVING: 233 cal, 37% fat cal, 10g fat, 2g sat fat, 4mg chol, 7g protein, 31g carb, 9g fiber, 319mg sodium |