| 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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