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Barley Eggplant Bake

Barley Eggplant Bake
This Recipe Is:

WebMD Recipe

The trick here is cooking the barley ahead of time so that all you have to do is assemble the dish and pop in the microwave.

  • 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
    salt-free herb seasoning blend
  • 3 ounces
    reduced-fat cheddar cheese, about 3/4 cup shredded or 4 thin slices
    black pepper, to taste
  1. 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.
  2. Drizzle eggplant & 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).
  3. 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).
Nutritional Information

Makes: 3 servings
  • Calories341
  • Protein13 g
  • Carbohydrates52 g
    • Dietary fiber10 g
  • Fat10 g
    • Saturated fat3.8 g
  • Cholesterol15 mg
  • Sodium157 mg
  • Calories from Fat26%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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