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THE DIABETIC NEWSLETTER by
The Diabetic Gourmet Magazine
http://diabeticgourmet.com

EGGPLANT PARMESAN
> Serves: 6
> Source: "The New American Heart Association Cookbook"
>
> 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. 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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