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Vegetable - Eggplant Parmesan

Source of Recipe

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List of Ingredients

1 medium unpeeled eggplant, (1 pound)
2 medium sliced tomatoes
1 1/2 cups garden style pasta sauce, (meatless)
1/2 cup shredded part skim mozzarella cheese, (2ounces)
1/4 cup grated Parmesan cheese


Recipe

Preheat the oven to 350. Prepare an 8 inch round pan with
Olive oil cooking spray.
Slice the eggplant into 1/2 inch slices.
Layer the eggplant and tomatoes in the prepared pan.
Spread the sauce over the top.
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.

Nutritional info per serving:
Calories: 185, Fat: 7g, Chol: 12mg, Sodm: 596mg,
Carb: 24g, Diety Fbr: 6g, Protein: 9g
Diabetic Exchanges: 1 Starch, 2 Vegetable, 1 Fat