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Baked Eggplant with Two Cheeses |
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Serves: 4 Print this RecipeYou’ll never believe this dish, oozing with cheese, is low in fat! 1 medium eggplant (1 1/2 pounds) 1 (14 1/2-ounce) can stewed tomatoes, undrained 2 teaspoons sugar 1 teaspoon all-purpose flour 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon paprika 1/4 teaspoon dried oregano leaves 1/4 teaspoon pepper 2/3 cup shredded reduced-fat Swiss cheese or Mozzarella 2 tablespoons grated Parmesan cheese Download Cook'n to get nutional information for this recipe
Heat oven to 350°. Spray rectangular baking dish, 11x7x1 1/2 inches, with nonstick cooking spray. Cut unpeeled eggplant into 1/2-inch slices. Place in 3-quart saucepan; cover with water (salted if desired). Heat to boiling; reduce heat. Cover and simmer 5 minutes; drain and pat dry. Mix remaining ingredients except cheeses in 2-quart saucepan. Cook over medium-high heat about 5 minutes, stirring frequently, until slightly thickened. Place eggplant in baking dish; top with tomato mixture and cheeses. Cover and bake 20 minutes. Uncover and bake about 10 minutes longer or until light brown. 1 Serving: Calories 110 (Calories from Fat 25); Fat 3g (Saturated 2g); Cholesterol 5mg; Sodium 500mg; Carbohydrate 17g (Dietary Fiber 3g); Protein 7g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Baked Eggplant with Two Cheeses is from the Cook'n Healthy & Hearty collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Tomato Pesto Batter Bread Fluffy Corn Bread Low-Fat Spreads Pumpkin-Fruit Bread Apple-Rhubarb Bread Blueberry Corn Muffins Banana-Gingerbread Muffins Carrot-Zucchini Muffins Easy Herb Rolls Parmesan-Pepper Rolls Bulgur Biscuits Herb Popovers Roasted Baby Carrots Ginger-Glazed Carrots Cajun Side Dish Tossed Greens with Sesame and Oranges Lemon and Mustard Dressing Creamy Coleslaw Mixed Vegetable Salad Greek Couscous Salad Honey Raisin Wheat Bread Baked Brown Bread Irish Yogurt Bread Zucchini-Apricot Bread Cheese and Currant Wedges Poppy Seed Drop Scones Buttermilk Toasted-Oat Scones No-Knead Bran Rolls Easy Cheesy Crescents Basil Pepper Biscuits Hearty Multigrain Biscuits Onion Bagels Irish Soda Bread Stir-fried Asparagus with Sichuan Sauce Beets in Sweet Orange Sauce Broccoli and Pasta in Dijon Sauce Sweet-and-Sour Broccoli and Baby Corn Cream of Corn and Broccoli Casserole Roasted Cauliflower and Mushrooms Baked Eggplant with Two Cheeses Honey Green Beans with Cranberries Three-Pepper Stir-fry Ratatouille Steamed Vegetables with Yogurt Sauce Yogurt Sauce Best Salad Bar Choices Sweet-and-Sour Veggies and Beans Orange-Sesame Dressing Jicama-Spinach Salad with Lime-Yogurt Dressing Lime-Yogurt Dressing Lemon Greek Salad Dressing Tips Garden Potato Salad Two-Potato Salad with Dill Dressing Macaroni with Marinated Tomatoes Picnic Pasta Salad Bread Salad Vegetable-Kasha Salad Crunchy Lemon Rice Creamy Rice-Fruit Salad Millet Pilaf Layered Mixed Sweet-and-Spicy Carrot Salad Honey-Lime Fruit Salad |
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