Quick, easy and delicious! This dish is so quick to put together that it will be one that you make often for a healthy quick meal. Serve with a side dish of pasta and a tossed salad. This recipe is also a good choice for a diabetic menu.
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Eggplant Parmesan
2 1/2 cups spaghetti sauce (less than 4 g. fat per 4 oz.)
1 medium eggplant, not peeled (about 1 1/2 -2 lbs.)
4 ounces (1 cup) grated reduced-fat mozzarella cheese
grated Parmesan cheese (optional)
Preheat oven to 350 degrees. Spray a 9" x 13" baking pan with nonstick cooking spray. Pour 1/2 cup of sauce in pan. Slice eggplant 1/2" thick. Arrange half of the slices in the pan. Top with 1 cup of sauce, half of the mozzarella cheese, the remainder of the eggplant slices, and the remainder of the sauce.
Cover with aluminum foil and bake for 45-55 minutes. Top with remainder of mozzarella cheese and return to oven, uncovered, until cheese is melted. Serve with Parmesan cheese (optional).
Note:
- One serving is a good source of fiber.
- Optional ingredients are not included in the nutritional analysis.
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Use our Grocery List to Print with ingredients for this recipe already included!
Makes 4 servings - Each Serving: 1/4 recipe; Carb Servings: 1 1/2; Exchanges: 1 medium-fat meat, 2 vegetable, 1 starch; calories 188, total fat 5g, saturated fat 3g, cholesterol 16mg, sodium 623mg, total carbohydrate 24g, dietary fiber 3g, sugars 10 g, protein 11g
Source: Quick & Healthy Volume II - 2nd Edition, © Brenda J. Ponichtera, RD, Published by Small Steps Press, publishing health conscious books for the general public, a division of the American Diabetes Association.
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