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Low Fat Eggplant Parmigiana - 3 pts

Low Fat Eggplant Parmigiana - 3 pts is a volume 6-12 dec 2003 recipe made with Eggplant, Inch Slices, Salt, Tomato Herb Sauce Recipe Below, and Plain Dried Bread Crumbs. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 1 lb
• 1/4
• 1/2 tsp
• 1 1/2 cup
• 6 tbsp
• 3/4 cup

Method (preview)

1. 1

   The salt, cover with more paper towels. Let stand 30 minutes, then pat dry with paper towels.

2. 2

   Preheat the oven to 350�F. Spray 2 baking sheets and an 8-inch square baking dish with nonstick spray.

3. 3

   Arrange the eggplant slices in a single layer on the baking sheets.

4. 4

   Bake until tender, 15-20 minutes.

5. 5

   Spread one-fourth of the tomato sauce in the baking dish.

6. 6

   Top with some of the eggplant slices in a single layer, slightly overlapping if necessary.

7. 7

   Sprinkle with one-third of the bread crumbs, one-fourth of the cheese, and another one-fourth of the sauce. Repeat the layer finishing with the cheese.

8. 8

   Cover with foil and bake until heated through and bubbling, 30-40 minutes.

9. 9

   Remove the foil; increase the oven temperature to 400�F and bake until the top is slightly crisp, about 15 minutes longer.

10. 10

    Serve hot or warm.

11. 11

    Tomato Herb Sauce - 1 pt

12. 12

    Freshly ground pepper -- to taste

13. 13

    Heat the oil in a nonstick saucepan, then add the tomatoes, parsley, basil, oregano, thyme, garlic, salt, and pepper.

14. 14

    Cook, stirring frequently, until reduced to about 2 cups, about 15 minutes.

15. 15

    POINTS per serving: 1.

16. 16

    Protein, 232 mg Calcium.

17. 17

    Points per serving: 3.

18. 18

    If not using the olive oil in the sauce, points are reduced to 2!]

19. 19

    Contributed to the FareShare Gazette by Chupa 09 December 2003 www.fareshare.net

20. 20

    Nutr. Assoc.: 0 0 0 0 0 0