Eggplant Parmesan

Eggplant Parmesan

Madge Kofmann, Nashville, TN, has come to the rescue of all you eggplant lovers. I must confess that I really don't consider it part of my vegetable vocabulary, but Cliff does. So he had to do my taste testing for me on this one. I think it's only the third recipe in the past 5 1/2 years that I haven't personally tasted before sharing it with you, but I just couldn't do it. By the way, the other two recipes included either grapefruit or liver.

Serves 4

6 tablespoons (1 1/2 ounces) dried fine bread crumbs
1/4 cup (3/4 ounce) grated Kraft fat-free Parmesan cheese
2 tablespoons Kraft Fat Free Italian Dressing
1 teaspoon JO's Italian Seasoning
2 teaspoons Splenda
1 3/4 cups (one 15-ounce can) Hunt's Chunky Tomato Sauce
1 medium eggplant, peeled and cut into 1/4-inch slices
1 1/2 cups (6 ounces) shredded Kraft reduced-fat mozzarella cheese

Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with olive oil-flavored cooking spray. In a small bowl, combine bread crumbs, Parmesan cheese, and Italian dressing. Stir JO's Italian Seasoning and Splenda into tomato sauce. Spoon about 1/4 cup 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 to 40 minutes, or until eggplant is tender. Place baking dish on a wire rack and let set for 5 minutes. Divide into 4 servings.

Each serving equals:
HE: 2 3/4 Vegetable, 2 1/4 Protein, 1/2 Bread, 5 Optional Calories
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248 Calories, 8gm Fat, 17gm Protein, 27gm Carbohydrate,
990mg Sodium, 340mg Calcium, 6gm Fiber
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DIABETIC: 3 Vegetable, 2 Protein, 1/2 Starch

"Healthy Exchanges Food Newsletter, August 1997, pg. 5."

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