Diabetic EGGPLANT PARMESANFrom shirleyoma 7 years ago
- olive oil spray shopping list
- 1 eggplant (about 1-1/2 pounds) shopping list
- 1 teaspoon olive oil shopping list
- 8 ounces fresh mushrooms, sliced (2 to 2-1/2 cups) shopping list
- 1 cup chopped onions (2 medium) shopping list
- 3 or 4 medium cloves garlic, minced, or 1-1/2 to 2 shopping list
- teaspoons bottled minced garlic shopping list
- 1/2 teaspoon salt-free dried Italian herb seasoning, shopping list
- crumbled shopping list
- 1/4 teaspoon salt shopping list
- pepper to taste shopping list
- 8-ounce can no-salt-added tomato sauce shopping list
- 4 ounces fat-free or park-skim mozzarella cheese, shopping list
- shredded (1 cup) shopping list
- 1 ounce (1/4 cup) grated or shredded parmesan cheese shopping list
How to make it
- 1. Preheat broiler. Spray a baking sheet, 13x9x2-inch
- baking pan, and 11x15-inch piece of aluminum foil with
- olive oil spray.
- 2. Peel eggplant and cut crosswise into 1/4-inch slices.
- Put on baking sheet and broil 6 inches from heat for 2
- to 3 minutes on each side. Remove from broiler and set
- oven to 375 degrees F.
- 3. Heat oil in a large nonstick skillet over medium heat,
- swirling to coat bottom. Add mushrooms, onions, garlic,
- herb seasoning, and salt. Cook, covered, for 7 to 9
- minutes, stirring occasionally. Increase heat to high
- and cook, uncovered, for 2 to 3 minutes, or until pan
- juices have evaporated, stirring frequently.
- 4. Spread 1 cup mushroom mixture in baking pan. Cover
- with half of eggplant slices. Sprinkle with pepper.
- Top with 1/2 cup tomato sauce and half the
- mozzarella. Repeat layers except cheese. Cover with
- prepared foil.
- 5. Bake for 1 hour. Top with remaining mozzarella and
- all the Parmesan. bake, uncovered, for 5 to 8 minutes,
- or until cheese is melted. Cool for at least 10 minutes
- before cutting.
- Nutritional Information Per Serving:
- Calories: 118; Fat: 3 grams; Carbohydrates: 15 grams;
- Protein: 10 grams; Sodium: 372 mg; Cholesterol: 5 mg
- Exchanges: 2 Vegetable; 1 Bread/Starch; 1 Low-Fat Meat
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