Baked Eggplant with Two Cheeses (2 points) Recipe - Cooking Index
Baked Eggplant with Two Cheeses (2 points) Recipe - Cooking Index
| 1 tablespoon | Eggplant (1 1/2 pounds) (medium) | |
| 14 1/2 oz | Stewed tomatoes - undrained | |
| 2 teaspoons | Sugar | |
| 1 teaspoon | All-purpose flour | |
| 1/2 teaspoon | Salt | |
| 1/2 teaspoon | Garlic powder | |
| 1/2 teaspoon | Paprika | |
| 1/4 teaspoon | Dried oregano leaves | |
| 1/4 teaspoon | Pepper | |
| 2/3 cup | Shredded reduced-fat Swiss cheese | |
| OR | ||
| 2/3 cup | Shredded reduced-fat Mozzarella cheese | |
| 2 tablespoons | Grated Parmesan cheese |
Heat oven to 350º. Spray rectangular baking dish, 11 × 7 × 1 1/2 inches,
with nonstick cooking spray. Cut unpeeled eggplant into 1/2-inch slices.
Place in 3-quart saucepan; cover with water (salted if desired). Heat to
boiling; reduce heat. Cover and simmer 5 minutes; drain and pat dry.
Mix remaining ingredients except cheeses in 2-quart saucepan. Cook over
medium-high heat about 5 minutes, stirring frequently, until slightly
thickened.
Place eggplant in baking dish; top with tomato mixture and cheeses. Cover
and bake 20 minutes. Uncover and bake about 10 minutes longer or until
light
brown.
Description:
"You'll never believe this dish, oozing with cheese, is low in fat!"
Copyright:
"© General Mills, Inc. 1998."
Per serving: 117 Calories (kcal); 2g Total Fat; (15% calories from fat);
9g
Protein; 18g Carbohydrate; 9mg Cholesterol; 393mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Shared by: S. May, PointsTowardSuccess
Source:
Mr. Paul Newman's, Newman's Own Cookbook
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