DIABETIC, LOW-FAT CHEESY EGGPLANT CASSEROLE

Budget Menu & Dirt Cheap Recipes Vegetarian Left Over Layering DIABETIC, LOW-FAT CHEESY EGGPLANT CASSEROLE

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      Liss

      diabetic, low-fat cheesy eggplant casserole

      1-1/4 cs. onions, chopped
      2 cloves garlic, minced
      11 ozs. canned whole tomatoes, undrained
      2 tbsps.

      plus 2 tsp. tomato paste
      1 tbsps. plus 1 tsp.

      fresh parsley, chopped
      3/4 tsp. oregano
      1/4 tsp. dried basil
      3/4 large eggplant, peeled and sliced into 1/4 inch slices
      2/3 c.

      fat-free mozzarella cheese, shredded
      2/3 c. lowfat cottage cheese
      2 tbsps. plus 2 tsp.

      grated parmesan cheese

      Coat a large skillet with nonstick cooking spray. Add the onion and garlic
      to the skillet and saut? over low heat until onion is tender, about 6
      minutes.

      Stir in undrained whole tomatoes, tomatoe paste, parsley, oregano,
      basil and salt and pepper to taste. Bring mixture to a boil; reduce heat and
      let simmer , uncovered, for 40-50 minutes, stirring occasionally. Arrange
      eggplant slices on a steamer rack, place in a large pot to which 1 inch of
      water has been added, and steam for about 5 minutes until eggplant is
      tender.

      Do not overcook. Combine the mozzarella and cottage cheeses together
      and set aside. Coat a 13×9 inch baking pan with nonstick cooking spray and
      place a layer of eggplant in the pan.

      Top eggplant with some of the sauce
      mixture and some of the cheese mixture and sprinkle with Parmesan cheese.
      Repeat the steps in layers until all the ingredients are used. Bake at 350?F
      for 30-35 minutes and serve hot. Makes 6 servings.
      Calories…..159…..Fat…..2.2 g

      From: “susan”
      Date: Sun Jun 30, 2002 6:55 am
      Subject: diabetic, low-fat cheesy eggplant casserole

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Budget Menu & Dirt Cheap Recipes Vegetarian Left Over Layering DIABETIC, LOW-FAT CHEESY EGGPLANT CASSEROLE