Diabetes Recipes
Eggplant Parmigiana
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Nutrition Facts
Serving Size: 1/4 recipe
Makes: 4 Serving(s)
Amount Per Serving
Calories: 185
Total Fat: 7g
Cholesterol: 10mg
Sodium: 600mg
Total Carbohyrdates: 24g
Dietary Fiber: 6g
Protein: 9g
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About
Make this for: Dinner
Category: Meatless Entrees
This Recipe Makes: 4 Serving(s)
Summary
Tomatoes, pasta sauce, mozarella and parmesan turn your Eggplant into this wonderful Parmigiana Diabetic Recipe delight.
What you'll need
- 1 med eggplant (1 pound), unpeeled, sliced into 1/2-inch-thick rounds
- 2 med tomatoes, sliced
- 1 1/2 cup garden-style (meatless) pasta sauce
- 1/2 cup shredded part-skim mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Step 1
Preheat the oven to 350-degrees. Prepare an 8-inch diameter round pan with olive oil-flavor non-stick pan spray. - Step 2
Layer the eggplant and tomatoes in the prepared pan. Spread the pasta sauce over the vegetables. - Step 3
Cover with foil; bake 20 to 25 minutes, or until the eggplant is fork-tender. Uncover; sprinkle with mozzarella and top with Parmesan cheese. Bake, uncovered, 15 minutes or until the cheese is golden brown. Cut into 4 wedges.
Diabetic Exchanges
- Starch: 1
- Non-Starchy Vegetables: 2
- Fat: 1
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