Email to Heather Woodford      

Recipe Categories: HeathersSweetHeart's HOME PAGE01NLJanuary 02NLFebruary 03NLMarch 04NLApril 05NLMay 06NLJune 07NLJuly 08NLAugust 09NLSeptember 10NLOctober 11NLNovember 12NLDecember 30_meals_30_minutes Another_Potful_Of_Recipes An_Apple_A_DayCookbooklet Arthritus A_POTFUL_OF_RECIPES BEST_OF_HE_NEWSLETTER_COOKBOOK Camp_Courageous_Cookbooklet COOKING_HEALTHY_ACROSS_AMERICA Cooking_Healthy_With_Microwave Cooking_Healthy_with_Splenda COOKING_HE_WITH_A_MAN_IN_MIND COOKING_HE_WITH_KIDS_IN_MIND CornOnOffTheCob CountryWomanMagazine DEAL-A-MEAL_GOLDEN_EDITION Diabetics_Healthy_Exchanges DIABETIC_COOKING_MAGAZINE Diabetic_Desserts_Cookbook Family_Friends_Cookbook FoodMoverCookbook Fresh_from_the_Hearth Grandmas_Comfort_Food Healthy_Exchanges_Cookbook Heart_Smart_Healthy_Exchanges HEATHERS_CREATIONS HELP Home_For_The_Holidays Laundry Make_A_Joyful_Table One_Pot_Favorites Party_Fare Preserving_The_Best RhubarbLoversUnited Strong_Bones_Healthy_Exchanges The_Open_Road_Cookbook WholeFoodsfortheWHOLEFami

Eggplant Parmesan




Source of Recipe


Madge Kofmann






Recipe Introduction


Madge Kofmann, Nashville, TN, has come to the rescue of all you eggplant lovers. I must confess that I really don't consider it part of my vegetable vocabulary, but Cliff does. So he had to do my taste testing for me on this one. I think it's only the third recipe in the past 5 1/2 years that I haven't personally tasted before sharing it with you, but I just couldn't do it. By the way, the other two recipes included either grapefruit or liver.
Serves 4





List of Ingredients



• 6 tablespoons (1 1/2 ounces) dried fine bread crumbs
  
• 1/4 cup (3/4 ounce) grated Kraft fat-free Parmesan cheese
  
• 2 tablespoons Kraft Fat Free Italian Dressing
  
• 1 teaspoon JO's Italian Seasoning
  
• 2 teaspoons Splenda
  
• 1 3/4 cups (one 15-ounce can) Hunt's Chunky Tomato Sauce
  
• 1 medium eggplant, peeled and cut into 1/4-inch slices
  
• 1 1/2 cups (6 ounces) shredded Kraft reduced-fat mozzarella cheese
  






Instructions



1. Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with olive oil-flavored cooking spray. In a small bowl, combine bread crumbs, Parmesan cheese, and Italian dressing. Stir JO's Italian Seasoning and Splenda into tomato sauce. Spoon about 1/4 cup tomato sauce into prepared baking dish. Layer half of eggplant slices over sauce. Sprinkle half of crumb mixture over eggplant. Spoon half of tomato sauce over top. Repeat layers. Evenly sprinkle mozzarella cheese over top. Bake for 35 to 40 minutes, or until eggplant is tender. Place baking dish on a wire rack and let set for 5 minutes. Divide into 4 servings.
   






Final Comments


Each serving equals:
HE: 2 3/4 Vegetable, 2 1/4 Protein, 1/2 Bread, 5 Optional Calories
*************************************************************
248 Calories, 8gm Fat, 17gm Protein, 27gm Carbohydrate,
990mg Sodium, 340mg Calcium, 6gm Fiber
*************************************************************
DIABETIC: 3 Vegetable, 2 Protein, 1/2 Starch

"Healthy Exchanges Food Newsletter, August 1997, pg. 5."