Amazon Instant Video >
Low Fat Recipes
|
|
|
|
Low Fat Eggplant Parmigiana
1 medium eggplant, about 1 pound
2 cups zucchini bias sliced about 1/4 inch thick
1/4 teaspoon of salt
1 cup of low fat ricotta cheese or cottage cheese, drained
one 15 ounce container of refrigerated fat free tomato basil sauce or 2
cups of light spaghetti sauce
1 small tomato, thinly sliced
1/2 cup of shredded reduced fat mozzarella cheese, 2 ounces
2 tablespoons of grated Parmesan cheese
If desired, peel eggplant. Cut eggplant into 1/2 inch slices, halve each
slice. In a large saucepan cook the eggplant, zucchini, and salt in a
small amount of boiling water for 4 minutes. Drain vegetables, pat dry
with paper towels.
Divide the eggplant and zucchini among 4 individual au gratin dishes or
casseroles. Top with the ricotta or cottage cheese. Spoon the tomato
basil sauce or spaghetti sauce over cheese and top with the sliced
tomato. Sprinkle with the mozzarella cheese and Parmesan cheese.
Bake, uncovered, in a 350ºF. oven for 20 to 25 minutes or till heated
through. Makes 4 servings
212 calories, 15g protein, 27g carbohydrate, 6g fat (3g saturated), 21mb
cholesterol, 560mg sodium |
|
Back to home page | |
Tweet
|
