Eggplants are a great source of antioxidants and provide many health benefits due to the high number of vitamins and minerals. When going to pick your eggplant, look for ones without discoloration or bruises and that are firm. This recipe works great as a side to grilled chicken breast for a delicious and well balanced meal.
2tbspchopped fresh parsley
2small 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.