Oven Eggplant
Welcome this scrumptious dish to your dinner and you won't be disappointed by its wonderful taste.
Yield
2 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
|
*
|
| ½ | cup |
cottage cheese
lowfat |
*
|
| 2 | tablespoons |
onions
chopped |
|
| 1 | teaspoon |
bay leaves
ground |
*
|
| 1 | teaspoon |
basil
|
*
|
| 1 | teaspoon |
oregano
|
|
| 2 | tablespoons |
tomato sauce
|
|
| 2 | ounces |
provolone cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggplant
|
*
|
| 118 | ml |
cottage cheese
lowfat |
*
|
| 3E+1 | ml |
onions
chopped |
|
| 5 | ml |
bay leaves
ground |
*
|
| 5 | ml |
basil
|
*
|
| 5 | ml |
oregano
|
|
| 3E+1 | ml |
tomato sauce
|
|
| 57.8 | ml/g |
provolone cheese
|
|
Directions
Cook eggplant in boiling water, covered, for 10 minutes. Drain and cut in half lengthwise. Scoop out insides leaving ½ inch shell. Mash scopped out insides with cottage cheese, onion, bay leaf, basil, oregano and tomato sauce.
Preheat oven to 350℉ (180℃). Stuff eggplant halves, place in casserole dish and bake covered for 15 minutes. Add a little water to bottom of pan to keep eggplant moist. Top with provolone cheese. Bake 5 more minutes uncovered.
1 serving = 244C, 2 meat, 1 bread, 2 veg Protein 10gm, fat 4gm, carbo 10 gm
