Tomato & Eggplant Parmigiana Recipe
Diabetic Friendly Recipe
Tomato and Eggplant Parmigiana with tomatoes, pasta sauce, Mozarella and Parmesan. Turn eggplant into a wonderful delight.
1 medium eggplant (1 pound), unpeeled, sliced into 1/2-inch-thick rounds
2 medium tomatoes, sliced
1-1/2 cups garden-style (meatless) pasta sauce
1/2 cup (2 ounces) shredded part-skim Mozzarella cheese
1/4 cup grated Parmesan cheese
Preheat the oven to 350-degrees. Prepare an 8-inch diameter round pan with olive oil-flavor non-stick pan spray.
Layer the eggplant and tomatoes in the prepared pan. Spread the pasta sauce over the vegetables.
Cover with foil. Bake 20 to 25 minutes, or until the eggplant is fork-tender. Uncover; sprinkle with mozzarella and top with Parmesan cheese. Bake, uncovered, 15 minutes or until the cheese is golden brown. Cut into 4 wedges.
One-fifth of an eggplant contains only 25 calories, 2 grams of fiber and 1 gram of protein.
Recipe makes 4 servings
Calories: 185; Fat: >7g; Cholesterol: 12mg; Sodium: 596mg; Carbohydrates: 24g; Fiber: 6; Protein: 9g;
Exchanges: 1 Starch, 2 Vegetable, 1 Fat
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