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Recipes, Links and Information => Members' Recipes Recipes Index => Weight Loss Recipes => Topic started by: Marilyn on November 06, 2004, 07:45:27 PM
This is a variation of eggplant Parmigiana from the Weight Watchers cookbook.
Eggplant Parmesan
1 medium eggplant
1/4 cup tomato sauce
3 tbls. chopped onions
2 heaping teaspoons minced garlic
1 1/2 tablespoons oilve oil
3 tablespoons grated parmesan cheese
salt and pepper
dash of oregano or italian seasoning
Peel and slice the eggplant in 8 pieces, lay in a single layer on a bsaking sheet and brush with olive oil, bake at 400* 10 minutes turn and brush the other side and bake another 10 minutes.
In the meantime saute the onions and garlic in the rest of the olive oil. pour 3 tablespoons of the tomato sauce in the bottom of a casserole dish, add the oregano/italian seasoning.
Layer the eggplant slices in the casserole dish, add sauteed onions and garlic, pour on the tomato sauce, sprinkle on the cheese ad bake 20 minutes at 350*
This is the perfect size dish for 1 or 2 people.
Sounds good and worth a try. :-*