| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Vegetarian | Diabetic, Vegetarian, Cheese | 2 | Servings |
INGREDIENTS
| 1 | md | Eggplant |
| 1/2 | c | Cottage cheese, lowfat |
| 2 | tb | Onion; chopped |
| 1 | ts | Bay leaf; ground |
| 1 | ts | Basil |
| 1 | ts | Oregano |
| 2 | tb | Tomato sauce |
| 2 | oz | Provolone |
| 5 | more min uncovered |
INSTRUCTIONS
Cook eggplant in boiling water, covered, for 10 min. Drain and cut in half lengthwise. Scoop out insides leaving 1/2" shell. Mash scopped out insides with cottage cheese, onion, bay leaf, basil, oregano and tomato sauce. Preheat oven to 350^ Stuff eggplant halves, place in casserole dish and bake covered for 15 min. Add a little water to bottom of pan to keep eggplant moist. Top with provolone cheese. Bake 1 serving = 244C, 2 meat, 1 bread, 2 veg Protein 10gm, fat 4gm, carbo 10 gm From "Vegetarian Cooking for Diabetics" Reposted 4 you and yours via Nancy O'Brion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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