RECIPE: EGGPLANT PARMASAN RECIPE

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Healthy Exchanges by Jo Lund

* Exported from MasterCook *

Eggplant Parmesan

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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6 T. dried fine bread crumbs -- (1 1/2 oz.)

1/4 c. grated Kraft fat-free Parmesan cheese -- (3/4 oz.)

2 T. Kraft Fat-free Italian dressing

1 t. Jo's Italian seasoning

2 t. Sugar Twin of Sprinkle Sweet

1 3/4 c. Hunt's Chunky Tomato Sauce -- (15 oz. can)

1 medium eggplant -- peeled and cut into

1/4-inch slices

1 1/2 c. shredded Kraaft reduced-fat mozzarella -- (6 oz.)

cheese

Preheat oven to 350 degrees. Spray an 8x8-inch baking dish with

olive-flavored cooking spray. In a small bowl, combine bread crumbs, Parmesan

cheese,

and Italian dressing. Stir Italian seasoning and Sugar-Twin into tomato sauce.

Spoon about 1/4 c. tomato sauce into prepared baking dish. Layer half of

eggplant slices over sauce. Sprinkle half of crumb mixture over eggplant. Spoon

half

of tomato sauce over top. Repeat layers. Evenly sprinkle mozzarella cheese

over top. Bake for 35-40 minutes, or until eggplant is tender. Place baking

dish on a wire rack and let set for 5 minutes. Divide into 4 servings.

HE: 2 3/4 Ve, 2 1/4 Pr, 1/2 Br, 5 OC

248 calories, 8 gm FA, 17 gm Pr, 27 gm Ca, 990 mg So, 340 mg Cl, 6 gm Fi

Diabetic: 3 Ve, 2 Mt, 1/2 St.

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Per Serving (excluding unknown items): 119 Calories; 1g Fat (5.4% calories

from fat); 5g Protein; 28g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol;

14mg Sodium. Exchanges: 5 1/2 Vegetable.

NOTES : Jo Lund - HE Newletter August 1997

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0