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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Tomato-Eggplant Tortino

Source: dLife

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

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 13.1 Fat, 3.0 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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Servings

Ingredients

0.6667
0.6667 cup extra virgin olive oil 1.0
1 tbsp fresh thyme 1.0
1 tbsp fresh basil 1.0
1 tbsp chopped parsley 1.0
1 lb whole eggplant 1.5
1 1/2 lb yellow tomatoes 0.75
0 3/4 lb fresh tomatoes 0.75
0 3/4 lb fat free mozzarella cheese 1.0
1 pinch salt and pepper 0.75
0 3/4 cup balsamic vinegar 1.0
1 pinch fresh thyme

Directions

Mix together the oil, thyme, basil, and garlic.
Slice eggplant into 24 even circles, cutting off and disposing of the ends. Coat each eggplant circle with herbed oil.
Slice yellow tomatoes into 24 even circles, cutting off the ends and slice red tomatoes into 12 even circles, cutting off the ends.
Slice cheese into 12 even circles.
Arrange tomatoes into a 10 x 15-inch pan. Season with salt and pepper and drizzle with herbed oil.
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.
Layer one slice of yellow tomato, eggplant, mozzarella, and red tomato then one more slice of eggplant and yellow tomato on a platter.
Pour vinegar in a pot and let boil 5 to 7 minutes or until vinegar is reduced to 2 tablespoons; stir vinegar occasionally.
Drizzle vinegar mixture over eggplant and garnish with herbs.