Tomato Eggplant Parmigiana
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
Extra: Cheesy Baked Eggplant
A serving of this healthy Cheesy Baked Eggplant provides an excellent source of calcium from the Mozzarella cheese.
1 large eggplant, peeled and cut into 1/4-inch thick slices
1/2 cup Italian fat free dressing
2 tomatoes thinly sliced
1-1/2 cups shredded reduced fat Mozzarella cheese
1 cup marinara sauce
Coat eggplant slices with dressing. Arrange in single layer on cookie sheet. Broil four to six inches from heat eight minutes on each side or until lightly browned on both sides.
Place eggplant slices in single layer in 13 x 9-inch baking dish. Cover with tomatoes; sprinkle with cheese. Top with sauce.
Bake at 350-degrees for 30 minutes until thoroughly heated.
Recipe makes 4 servings.
Calories: 150; Total Fat: >6g; Saturated Fat: 3.5g; Cholesterol: 15mg; Sodium: 810mg; Carbohydrates: 15g; Fiber: 3g; Protein: 11g
Exchanges: 2 Vegetable, 1/2 Carbohydrate, 1 Meat