Eggplant Parmigiana - 24g Carbs, 6g Fiber

Eggplant Parmigiana - 24g Carbs, 6g Fiber

1 medium eggplant (1 lb), unpeeled,
sliced into 1/2-inch-thick rounds
2 medium tomatoes, sliced
1 1/2 cups garden-style (meatless) pasta sauce
1/2 cup (2oz) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Preheat the oven to 350 degrees F. Prepare an 8-inch diameter round pan with olive oil-flavor non-stick pan spray. Layer the eggplant and tomatoes in the prepared pan. Spread the pasta sauce over the vegetables. 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.

Yield: Makes 1 casserole (4 Servings)
Nutrition per Serving: 185 Calories, 7g Fat, 12mg Cholesterol, 596mg Sodium, 24g Carbs, 6g Dietary Fiber, 9g Protein
Diabetic Exchanges: 1 Starch, 2 Vegetable, 1 Fat