low calorie baked parmasean tomatoes. Set lid on pot and keep warm on low. Combine milk and mustard,stirring with a whisk. Add tomatoes, tomato paste, basil leaves, oregano, pepper and remaining salt, and cook until reduced and thickened.
I added seasoning (salt pepper and basil) in between the eggplant and tomato and tomato and cheese. I used some mozzarella and some Parmesan cheese since this is what I had on hand. Arrange on a baking sheet and top each tomato half with Parmesan cheese. You can have low calorie baked parmasean tomatoes using 4 ingredients and 6 steps. Here is how you achieve it.
Ingredients of low calorie baked parmasean tomatoes
- It’s 4 of tomatoes.
- Prepare 1/4 cup of grated parmasean.
- It’s 2 tsp of evoo.
- Prepare 1 of oregano, garlic powder, onion powder, s&p to taste.
WHAT TO SERVE WITH YOUR BAKED PARMESAN TOMATOES. After preheating the oven, you just pop these in and ten minutes later, you have a yummy side dish. I like them along side a fish or seafood meal, like shrimp or baked tilapia. You could also serve them alongside a pasta dish or alfredo!
low calorie baked parmasean tomatoes instructions
- Preheat oven 450°F.
- Cut tomatoes in half horizontally.
- Set on baking sheet.
- Sprinkle with parmasean and seasonings.
- Drizzle with evoo.
- Bake until tender, about 15 minutes.
An easy and delicious way to get your lycopene. This is one of my favorite ways to eat eggplant. Traditionally eggplant parmesan is breaded and fried before baking. I made this lighter by roasting the eggplant in the oven instead, using reduced fat mozzarella and fat free ricotta which reduces the fat and calories significantly. Always use a good parmesan or romano cheese like Locatelli or Reggiano any time a recipe calls for grated cheese.