Eggplant Parmesan

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Eggplant
		Nonstick cooking spray - as needed
1/4 cup	59ml	Water
1		Part-skim ricotta cheese
1		Tomato sauce - (15 oz)
1		Garlic clove - crushed
1 tablespoon	15ml	Basil
1/2 teaspoon	2.5ml	Oregano
1/2 cup	73g / 2.6oz	Italian seasoned bread crumbs
2 tablespoons	30ml	Grated Parmesan cheese

Recipe Instructions

Peel the eggplant and cut into 1/4-inch slices. Spray a large skillet with nonstick cooking spray. Layer the eggplant slices in the skillet, add the water, and cover. Simmer until tender, adding more water if necessary.

Preheat the oven to 350 degrees. Drain the eggplant on paper towels. Place half of the slices in a 12- by 7 1/2- by 2-inch baking dish. Spread half of the ricotta cheese over the eggplant. Combine the tomato sauce, garlic, basil, and oregano. Pour half of sauce mixture over the ricotta.

Combine the bread crumbs and Parmesan cheese. Sprinkle half over the top of the sauce mixture. Repeat the eggplant, cheese, sauce, and bread crumb layers. Bake for 30 minutes or until the sauce is bubbly.

This recipe yields 8 servings. Serving size: 1/8 recipe.

Exchanges Per Serving: 2 Vegetable, 1 Medium-Fat Meat.

Nutrition Facts: Calories 141; Calories from Fat 45; Total Fat 5g; Carbohydrate 12g; Protein 9g.

Source:
American Diabetes Association at http://www.diabetes.org

Rating

Average rating:

5.6 (14 votes)

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