| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetarian | Diabetic, Lacto, Vegetarian | 2 | Servings |
INGREDIENTS
| 1 | Eggplant | |
| 1/2 | c | Cottage cheese, low fat |
| 2 | T | Onion, chopped |
| 1 | t | Bay leaf, ground |
| 1 | t | Basil |
| 1 | t | Oregano |
| 2 | T | Tomato sauce |
| Wheat germ | ||
| 2 | oz | Provolone cheese |
INSTRUCTIONS
Cook 1 medium eggplant in boiling water covered, for 5 minutes. Drain and cut in 2 lengthwise. Scoop out the insides leaving a hald ince shell. Mash eggplant with the cottage cheese, onion, bay leaf, basil, oregano, and tomato sauce. Preheat oven to 350^F. Stuff eegplant halves, place in a casserole dish and bake covered for 15 min. Add a little water to the bottom of the casserole to keep the eggplant moist. Top with wheat germ and provolone cheese. BAke for 5 more minutes, uncovered. 1 serving = 244 cal; 2 meats, 1 bread, 2 vegetables Posted to MM-Recipes Digest V5 #028 by Julie Bertholf <jewel1@ix.netcom.com> on Jan 27, 1998
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“Every good thing you have ever enjoyed comes from God”
Nutrition (calculated from recipe ingredients)
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Calories: 152
Calories From Fat: 72
Total Fat: 8.2g
Cholesterol: 21.8mg
Sodium: 559.2mg
Potassium: 182.4mg
Carbohydrates: 5g
Fiber: 1.1g
Sugar: 2.8g
Protein: 14.8g