1 large eggplant, peeled and cut into 1/4-inch thick slices
1/2 cup Italian Fat Free Dressing
2 tomatoes, thinly sliced
1-1/2 cup shredded reduced fat mozzarella cheese
1 cup marinara sauce
Coat eggplant slices with dressing. Arrange in single layer on cookie sheet.
Broil 4 to 6 inches from heat 8 minutes on each side or until lightly browned on both sides.
Place eggplant slices in single layer in 13x9-inch baking dish. Cover with tomatoes; sprinkle with cheese. Top with sauce.
Bake at 350 degrees for 30 minutes until thoroughly heated.
Nutrition Bonus: A serving of this Cheesy Baked Eggplant provides an excellent source of calcium from the mozzarella cheese and a good source of vitamins A and C from the tomatoes. It is also low in cholesterol.
Noodle Lasagna Variation: Prepare as directed, alternating layers of eggplant and cheese with cooked lasagna noodles.
Recipe makes 8 servings.
Serving size: 1 serving
Calories: 150; Total Fat: 6g; Saturated Fat: 3.5g; Cholesterol: 15mg; Sodium: 810mg; Carbohydrates: 15g; Sugars: 10g; Fiber: 3g
Diet Exchange: 2 Vegetable, 1/2 Carbohydrate, 1 Meat
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