Barley Eggplant Bake
| Servings |
Ingredients
- 3 cups cooked pearl barley cook in chicken broth for color and flavor
- 3/4 sweet or yellow onion thinly sliced
- 1 small eggplant cut into 1/4-inch thick slices
- 3 teaspoons extra-virgin olive oil flavored olive oil works well
- 1 1/2 teaspoon Garlic & Herb Mrs. Dash salt-free herb seasoning blend
- black pepper to taste
- 3 ounces reduced-fat cheddar cheese about 3/4 cup shredded or 4 thin slices
Ingredients
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Instructions
- Spoon cooked barley evenly into the bottom of a microwave-safe, 9-inch, deep-dish pie plate (or similar casserole dish). Spread half of the onion slices evenly over the barley. Layer the eggplant slices to cover the barley completely.
- Drizzle eggplant and rice mixture with the olive oil, then sprinkle the Garlic & Herb blend over the top. Spread the remaining onion slices over the top of the eggplant. Cover with a microwave-safe cover and cook on HIGH about 12 minutes (the eggplant should be soft and cooked throughout).
- Layer the sliced or shredded cheese over the top and cook on HIGH, covered or uncovered, for exactly 1 minute longer (just until cheese is nicely melted).
Recipe Notes
Nutritional Information
Per serving:
341 calories
Protein: 13 g
Carbohydrate: 52 g
Fat: 10 g (3.8 g Saturated Fat)
Cholesterol: 15 mg
Fiber: 10 g
Sodium: 157 mg
