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Low_fat - Vegetable -  Baked Italian Eggplant Post by :Mark_Pocock Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3110

Click below to download : Low_fat - Vegetable - Baked Italian Eggplant (Format : PDF)

Low_fat - Vegetable - Baked Italian Eggplant

Serving Size: 6 ounces

1 medium eggplant (about 1 1/2 pounds)
1 (14.5 ounce) can 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 Italian seasoning
1/4 teaspoon pepper
2/3 cup reduced-fat mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

Heat oven to 350 degrees. Spray large baking dish with nonstick cooking spray.

Cut unpeeled eggplant into 1/2 inch slices and place in a large saucepan. Cover with water and bring to boil over high heat. Reduce heat, cover and simmer for 5 minutes. Drain and pat dry.

Mix remaining ingredients (not including cheese) in a medium saucepan. Cook over medium heat for about
5 minutes or until thickened, stirring frequently.

Place eggplant in baking dish and top with tomato mixture and cheese. Cover and bake about 20 minutes. Uncover and continue to bake 10 minutes longer.

Per serving: Calories: 117 Total fat: 2 grams Saturated fat: 1 gram Cholesterol: 9 mg Sodium: 393 mg Carbohydrate: 18 grams Protein: 9 grams Dietary fiber: 4 grams Points: 2
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1 cup low-fat plain yogurtgrated zest of 1/2 lemonjuice of 1/2 lemon2 tbl. finally chopped chives or green onion1 medium garlic clove, mincedCombine all ingred. and serve on baked potatoes.

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5 slices whole wheat sandwich bread made into crumbs 2 tablespons grated Parmesan cheese 1 tablespoon olive oil 2 tablespoons chopped fresh flat leaf parsley (Italian) 1 tablespoon fresh oregano or 1 1/2 teaspoons dried 12 Roma tomatoes (plum) quarted lengthwise 4 green onions, thinly sliced, including green portions 1/2 teaspoon ground pepper 1 teaspoon sugar Preheat oven to 375 degrees. Coat glass or ceramic 8 inch baking dish with nonstick cooking spray. In a bowl, combine the crumbs, cheese, olive oil, parsley and oregano. Stir and toss vigorously to coat the crumbs evenly. In a large nonstick frying pan over