Recipe

Diabetic Eggplant Parmesan Recipe


Diabetic EGGPLANT PARMESAN Recipe Shirleyoma / All my dishes
1 year, 2 months ago
Diabetics we can have this without quilt! So good too! From Diabetic Club on the Net.
Prep:20m Cook:68m Servings:6

Shirleyoma

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Ingredients
  • Olive oil spray
  • 1 eggplant (about 1-1/2 pounds)
  • 1 teaspoon olive oil
  • 8 ounces fresh mushrooms, sliced (2 to 2-1/2 cups)
  • 1 cup chopped onions (2 medium)
  • 3 or 4 medium cloves garlic, minced, or 1-1/2 to 2
  • teaspoons bottled minced garlic
  • 1/2 teaspoon salt-free dried Italian herb seasoning,
  • crumbled
  • 1/4 teaspoon salt
  • Pepper to taste
  • 8-ounce can no-salt-added tomato sauce
  • 4 ounces fat-free or park-skim mozzarella cheese,
  • shredded (1 cup)
  • 1 ounce (1/4 cup) grated or shredded Parmesan cheese

Directions
  1. 1. Preheat broiler. Spray a baking sheet, 13x9x2-inch
  2. baking pan, and 11x15-inch piece of aluminum foil with
  3. olive oil spray.
  4. 2. Peel eggplant and cut crosswise into 1/4-inch slices.
  5. Put on baking sheet and broil 6 inches from heat for 2
  6. to 3 minutes on each side. Remove from broiler and set
  7. oven to 375 degrees F.
  8. 3. Heat oil in a large nonstick skillet over medium heat,
  9. swirling to coat bottom. Add mushrooms, onions, garlic,
  10. herb seasoning, and salt. Cook, covered, for 7 to 9
  11. minutes, stirring occasionally. Increase heat to high
  12. and cook, uncovered, for 2 to 3 minutes, or until pan
  13. juices have evaporated, stirring frequently.
  14. 4. Spread 1 cup mushroom mixture in baking pan. Cover
  15. with half of eggplant slices. Sprinkle with pepper.
  16. Top with 1/2 cup tomato sauce and half the
  17. mozzarella. Repeat layers except cheese. Cover with
  18. prepared foil.
  19. 5. Bake for 1 hour. Top with remaining mozzarella and
  20. all the Parmesan. bake, uncovered, for 5 to 8 minutes,
  21. or until cheese is melted. Cool for at least 10 minutes
  22. before cutting.
  23. Nutritional Information Per Serving:
  24. Calories: 118; Fat: 3 grams; Carbohydrates: 15 grams;
  25. Protein: 10 grams; Sodium: 372 mg; Cholesterol: 5 mg
  26. Exchanges: 2 Vegetable; 1 Bread/Starch; 1 Low-Fat Meat

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