| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy, Eggs |
|
Meatless di, Vegetable d |
4 |
servings |
INGREDIENTS
| 1 1/3 |
c |
Onion; chopped |
| 2 |
|
Cloves garlic |
| 11 |
oz |
Whole tomatoes; canned |
| 2 |
tb |
Tomato paste |
| 3/4 |
c |
Fat-free mozzarella cheese |
| 3/4 |
c |
Cottage cheese; lowfat |
| 2 |
tb |
Parmesan cheese; grated |
| 3/4 |
lb |
Eggplant; slices 1/2" thick |
| 1 |
tb |
Parsley |
| 3/4 |
ts |
Oregano; ground |
| 1/3 |
ts |
Basil; ground |
INSTRUCTIONS
Coat a large skillet with nonstick cooking spray. Add the onion and
garlic to the skillet and sauté over low heat until onion is tender,
about 6 minutes. Stir in drained whole tomatoes, tomato paste,
parsley, oregano, basil and salt and pepper to taste. Bring mixture
to a boil, reduce heat and let simmer, uncovered, for 40-50 minutes,
stirring occasionally. Arrange eggplant slices on a steamer rack.
Place in a large pot to which 1inch of water has been added, and
steam for about 5 minutes until eggplant is tender. Do not overcook.
Combine the mozzarella and cottage cheeses together and set aside.
Coat a 13"x9" baking pan with nonstick cooking spray and place a
layer of eggplant in the pan. Top eggplant with some of the sauce
mixture and some of the cheese mixture and sprinkle with Parmesan
cheese. Repeat the steps in layers until all the ingredients are
used. Bake at 350 for 30-35 minutes and serve hot.
Makes 4 Servings
NOTES : Per serving: 127.9 cal, 1.7g fat, 3.7g fibre, 601mg sodium
Per serving: 2.46 points
Recipe by: Diet Watch
Posted to EAT-LF Digest by WhoMe40@aol.com on Oct 2, 1999, converted
by MM_Buster v2.0l.
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