For your Eggplant Baked Potatoes, there are low-cholesterol and low-sodium Parmesan cheeses on the market that will even melt slightly. Some cheeses taste better and melt better than others. Try them until you find one that you like. It is worth the effort.
4 baking potatoes skin on, scrubbed
1 eggplant unpeeled, sliced thin
Olive oil, or non-stick cooking spray
1 16-ounce can crushed tomatoes, include juice
1 tablespoon balsamic vinegar
1 cup onions, chopped
1 teaspoon each ingredient: basil, oregano
1/4 teaspoon pepper
1/4 cup low-fat Parmesan cheese, grated
Preheat oven to 425 degrees. Scrub potatoes and stick several times with tip of sharp knife or fork. Set potatoes on nonstick cookie sheet. Bake on center rack of oven 45 minutes to 1 hour or until cooked. Potatoes are done when a knife inserted will test soft, or when squeezed gently will “give” slightly.
To prepare eggplant, sprinkle with salt and let stand 30 minutes over double layer of paper towels; rinse under cold running water to remove salt; pat dry.
Spray a large nonstick frying pan; or lightly coat with oil. Saute eggplant over medium heat until cooked. Eggplant is cooked when fork tender and golden brown on both sides. Turn eggplant once or twice.
Transfer eggplant to nonstick casserole that has been sprayed. Set aside. Using a medium-heavy saucepan, combine tomatoes, onions, vinegar, basil, oregano, and pepper. Bring sauce to boil, reduce heat to simmer, and continue cooking 5–10 minutes, stirring occasionally.
Spoon sauce over eggplant. Bake casserole 5 to 6 minutes in preheated 375°F oven. Cut hot baked potatoes in half horizontally and gently squeeze open. Place potato halves on nonstick cookie sheet. With a spatula, place a slice of eggplant, with sauce, over each potato half. Sprinkle with Parmesan cheese. Bake 5 minutes.
Remove potatoes to individual plates and serve hot. This is a good party dish.
Recipe makes 8 servings.
Serving size: 1 serving
Calories: 119; Total Fat: 0.9g; Saturated Fat: 0.3mg; Cholesterol: 0mg; Sodium: 168mg; Potassium: 610mg;
Milk: 0, Vegetables: 2.0, Fruit: 0, Bread: 1.0, Meat: 0, Fat: 0
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