Oven eggplant - vegetarian cooking for diabet
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Eggplant |
| ½ | cup | Cottage cheese, low fat |
| 2 | tablespoons | Onion; chopped |
| 1 | teaspoon | Bay leaf; ground |
| 1 | teaspoon | Basil |
| 1 | teaspoon | Oregano |
| 2 | tablespoons | Tomato sauce |
| Wheat germ | ||
| 2 | ounces | Provolone cheese |
Directions
Cook 1 medium eggplant in boiling water covered, for 5 minutes. Drain and cut in 2 lengthwise. Scoop out the insides leaving a hald ince shell. Mash eggplant with the cottage cheese, onion, bay leaf, basil, oregano, and tomato sauce. Preheat oven to 350^F. Stuff eegplant halves, place in a casserole dish and bake covered for 15 min. Add a little water to the bottom of the casserole to keep the eggplant moist. Top with wheat germ and provolone cheese. BAke for 5 more minutes, uncovered.
1 serving = 244 cal; 2 meats, 1 bread, 2 vegetables