Entree: Healthy/Diabetic EGGPLANT PARMESAN

By LynnK

Nutritional Information Per Serving:
Calories: 118; Fat: 3 grams; Carbohydrates: 15 grams;
Protein: 10 grams; Sodium: 372 mg; Cholesterol: 5 mg
Exchanges: 2 Vegetable; 1 Bread/Starch; 1 Low-Fat Meat

Ingredients

• olive oil spray
• 1 eggplant (about 1-1/2 pounds)
• 1 teaspoon olive oil
• 8 ounces fresh mushrooms, sliced (2 to 2-1/2 cups)
• 1 cup chopped onions (2 medium)
• 3 or 4 medium cloves garlic, minced, or 1-1/2 to 2 teaspoons bottled minced garlic
• 1/2 teaspoon salt-free dried Italian herb seasoning
• 1/4 teaspoon salt
• pepper to taste 8-ounce can no-salt-added tomato sauce
• 4 ounces fat-free or park-skim mozzarella cheese
• shredded (1 cup)
• 1 ounce (1/4 cup) grated or shredded parmesan cheese

Preparation

Step 1

1. Preheat broiler. Spray a baking sheet, 13x9x2-inch
baking pan, and 11x15-inch piece of aluminum foil with
olive oil spray.

2. Peel eggplant and cut crosswise into 1/4-inch slices.
Put on baking sheet and broil 6 inches from heat for 2
to 3 minutes on each side. Remove from broiler and set
oven to 375 degrees F.

3. Heat oil in a large nonstick skillet over medium heat,
swirling to coat bottom. Add mushrooms, onions, garlic,
herb seasoning, and salt. Cook, covered, for 7 to 9
minutes, stirring occasionally. Increase heat to high
and cook, uncovered, for 2 to 3 minutes, or until pan
juices have evaporated, stirring frequently.

4. Spread 1 cup mushroom mixture in baking pan. Cover
with half of eggplant slices. Sprinkle with pepper.
Top with 1/2 cup tomato sauce and half the
mozzarella. Repeat layers except cheese. Cover with
prepared foil.

5. Bake for 1 hour. Top with remaining mozzarella and
all the Parmesan. bake, uncovered, for 5 to 8 minutes,
or until cheese is melted. Cool for at least 10 minutes
before cutting.