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Full Online Book HomeLearning KitchenLow_fat - Vegetable - Baked Italian Eggplant
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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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