| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
American |
Diabetic |
4 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Onions; chopped |
| 2 |
|
Cloves garlic; minced |
| 11 |
oz |
Canned whole tomatoes; undrained |
| 2 |
tb |
Tomato paste; plus 2 teaspoons |
| 1 |
tb |
Fresh parsley; plus 2 tsp., chopped |
| 3/4 |
ts |
Oregano |
| 1/4 |
ts |
Dried basil |
| 3/4 |
lg |
Eggplant; peeled and sliced into 1/4 inch slices |
| 2/3 |
c |
Mozzarella cheese; shredded |
| 2/3 |
c |
Lowfat cottage cheese |
| 2 |
tb |
Grated Parmesan cheese; plus 2 teaspoons |
INSTRUCTIONS
Coat a large skillet with nonstick cooking spray. Add the onion and garlic
to the skillet and saut. over low heat until onion is tender, about 6
minutes. Stir in undrained whole tomatoes, tomatoe 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 1
inch 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 13×9 inch 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°F for 30-35 minutes and serve hot.
Per serving: calories 174, fat 5.2g, 25% calories from fat, cholesterol
16mg, protein 14.2g, carbohydrates 20.2g, fiber 6.7g, sodium 466mg.
Exchanges: 1 Medium Fat Meat, 1 Starch, 1 Vegetable.
Source: webmaster@MealsForYou.com Copyright © 1996-1998 Meals For You.
MC Formatted & MC Busted by Barb at Possum Kingdom
NOTES : Prep: 15 min, Cook: 1:10.
Recipe by: The American Diabetes Association's Easy & Elegant Entrees
Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 17,
1998
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