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Tomato-Eggplant Tortino
Source: dLife

Stacks of grilled eggplant, yellow and red tomatoes, and fresh mozzarella cheese drizzled with a balsamic herb reduction.

Prep Time: 20 minutes
Cook Time: 0 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 234.6
Total Carbs 20.5 g
Dietary Fiber 8.1 g
Sugars 9.0 g
Total Fat 13.1 g
Saturated Fat 1.8 g
Unsaturated Fat 1.4 g
Potassium 808.2 mg
Protein 10.7 g
Sodium 261.1 mg
Dietary Exchanges
2 1/2 Fat , 3 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0.6667 cup  extra virgin olive oil
1 tbsp  fresh thyme
1 tbsp  fresh basil
1 tbsp  chopped parsley
1 lb  whole eggplant
1 1/2 lb  yellow tomatoes
0 3/4 lb  fresh tomatoes
0 3/4 lb  fat free mozzarella cheese
1 pinch  salt and pepper
0 3/4 cup  balsamic vinegar
1 pinch  fresh thyme
  1. Mix together the oil, thyme, basil, and garlic.
  2. Slice eggplant into 24 even circles, cutting off and disposing of the ends. Coat each eggplant circle with herbed oil.
  3. Slice yellow tomatoes into 24 even circles, cutting off the ends and slice red tomatoes into 12 even circles, cutting off the ends.
  4. Slice cheese into 12 even circles.
  5. Arrange tomatoes into a 10 x 15-inch pan. Season with salt and pepper and drizzle with herbed oil.
  6. Heat an oiled grill over medium-high heat. Place eggplant on grill, covered, and cook 5 to 7 minutes, flipping one time; eggplant should be tender.
  7. Layer one slice of yellow tomato, eggplant, mozzarella, and red tomato then one more slice of eggplant and yellow tomato on a platter.
  8. Pour vinegar in a pot and let boil 5 to 7 minutes or until vinegar is reduced to 2 tablespoons; stir vinegar occasionally.
  9. Drizzle vinegar mixture over eggplant and garnish with herbs.

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