Guest guest Posted March 17, 2003 Report Share Posted March 17, 2003 Eggplant Parmesan Prep time : 10 min Ready in :50 min Ingredients: 1 medium eggplant (about 1 lb.), peeled, sliced 1/2 lb. sliced fresh mushrooms 1 jar (26 oz.) spaghetti sauce 1/2 cup KRAFT Reduced Fat Parmesan Style Grated Topping, divided 2 cups KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided Preparation: Spray 13x9-inch baking pan with no stick cooking spray. Place 1/2 each of the eggplant and mushrooms in prepared pan; top with 1/2 each of the grated topping and mozzarella cheese. Repeat layers. Top with spaghetti sauce; cover. Bake at 400°F for 35 minutes. Remove from oven. Top with remaining grated topping and mozzarella cheese. Bake an additional 5 minutes or until cheese is melted. Nutritional Bonus You're sure to love this low calorie version of an Italian classic. The spaghetti sauce provides vitamin A and the mozzarella cheese adds a good source of calcium. Nutrition Details (per serving): Calories 290 Total fat 14 g Saturated fat 5 g Cholesterol 20 mg Sodium 1030 mg Carbohydrate 29 g Dietary fiber 7 g Sugars 15 g Protein 17 g Vitamin A 40 %DV Vitamin C 15 %DV Calcium 40 %DV Iron 8 %DV Diet Exchange 1 Vegetable,1-1/2 Carbohydrate,2 Meat (L),1-1/2 Fat ===== *********** My Special Thought To You: Success Is Getting What You Want--Happiness Is Liking What You Get! Quote Link to comment Share on other sites More sharing options...
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