Oven eggplant
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Eggplant |
| ½ | cup | Cottage cheese, lowfat |
| 2 | tablespoons | Onion; chopped |
| 1 | teaspoon | Bay leaf; ground |
| 1 | teaspoon | Basil |
| 1 | teaspoon | Oregano |
| 2 | tablespoons | Tomato sauce |
| 2 | ounces | Provolone |
Directions
Cook eggplant in boiling water, covered, for 10 min. Drain and cut in half lengthwise. Scoop out insides leaving ½" shell. Mash scopped out insides with cottage cheese, onion, bay leaf, basil, oregano and tomato sauce. Preheat oven to 350^ Stuff eggplant halves, place in casserole dish and bake covered for 15 min. Add a little water to bottom of pan to keep eggplant moist. Top with provolone cheese. Bake 5 more min uncovered
1 serving = 244C, 2 meat, 1 bread, 2 veg Protein 10gm, fat 4gm, carbo 10 gm From "Vegetarian Cooking for Diabetics" Reposted 4 you and yours via Nancy O'Brion and her Meal-Master