Easy to make Eggplant Steak
- 4 eggplants
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp chopped fresh parsley
- 2 tsb dried oregano
- 2 small clove garlic, minced
- • Freshly ground pepper
Sprinkle the sliced eggplant with salt and drain in a colander for about 30 minutes.
Preheat the oven to 450 degrees. Coat a baking sheet with nonstick cooking spray.
Rinse the eggplant with cold water and pat dry. Arrange in a single layer on the baking sheet. Bake for 20 minutes, turn the eggplant over and bake for 5 more minutes, until golden brown.
Stir together oil, vinegar, parsley, oregano and garlic in small bowl. Season the eggplant with pepper and brush tops with the oil mixture.
Nutritional Analysis: One serving equals: 52 calories, 3g fat, 6g carbohydrate, 4g fiber, and 1g protein.