Spray skillet with cooking oil. Sauté eggplant, mushrooms, and tomatoes in skillet until tender but cooked. Drain off extra juice and top with shredded or ‘peeled’ cheese. Let it melt.
Each serving provides: An excellent source of vitamins A and C, and a good source of potassium, calcium and fiber.
From the Cool Fuel Cookbook for Kids
Recipe is courtesy of Produce for Better Health Foundation and Shoney’s, Inc. This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.