Ingredients:
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 cheese
2 tablespoons grated Parmesan
cheese
Instructions:
Preheat oven to 350*F. Spray
a rectangular baking dish, 11 × 7 × 1 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.
Serves: 4
Nutrition Facts:
Serving: 1
Calories: 117
Fat: 2 g,
Cholesterol:
mg,
Sodium: 393 mg
Carbohydrates:18 g
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