Posts: 5,267
4/25/12 5:50 A

hope you enjoy

current weight: 102.0

102 100.25 98.5 96.75

95

Posts: 4,813
4/24/12 5:38 P

Thanks! This is just what I have been looking for. I have been eating a frozen one from Cedar Lake and It is too high in sodium and I really prefer to eat home cooked vs frozen! I will head to the store and get my eggplant!!!

Posts: 958
4/23/12 4:18 P

thanks and have a good day

Posts: 5,267
4/23/12 5:55 A

Hope you enjoy

current weight: 102.0

102 100.25 98.5 96.75

95

Posts: 1,330
4/22/12 3:23 P

Sounds fantastic. Our farmer's market just opened. With all of the warm weather we have been having, there were some pleasant surprises. Egg plant was one of them. Tiny, but cute.

Posts: 20,445
4/22/12 1:35 P

Sounds interesting. Thanks for sharing.

Pounds lost: 11.0

0 3 6 9

12

SparkPoints: (88,798)
Fitness Minutes: (20,412)
Posts: 22,932
4/22/12 11:03 A

i will try it. thanks for the recipe

Pounds lost: 75.0

0 18.75 37.5 56.25

75

Posts: 5,267
4/22/12 9:23 A

Ingredients:
1 lb eggplant, peeled and sliced
1/2 teaspoon garlic powder
1/2 teaspoon salt
8 ounces tomato sauce
1/2 teaspoon Italian seasoning
2 garlic cloves, minced
1/2 teaspoon vegetable bouillon granule
1/2 teaspoon oregano
2 tablespoons parmesan cheese, grated
1/4 cup mozzarella cheese, shredded
olive oil flavored cooking spray
Preparation:
1. Preheat the oven to 400 degrees F.
2. Peel and slice the eggplant into 1/2-inch slices.
3. Spray the eggplant slices with cooking spray and place on a sprayed baking sheet.
4. Sprinkle the eggplant with half of the garlic powder and salt.
5. Bake for about 20 minutes, turning the eggplant halfway through the cooking time.
6. In a saucepan, saute the minced garlic in cooking spray until lightly browned.
7. Add the Italian seasoning, tomato sauce, bouillon granules and oregano.
8. Reduce the heat to very low and cover the pan.
9. Remove the eggplant from the baking sheet.
10. In a small baking dish, spread a thin layer of sauce. Add one layer of eggplant, another layer of sauce and so on until all the eggplant has been used.
11. Finish with a layer of sauce. Top with the mozzarella and parmesan cheese and bake until the cheese has melted.
Servings: 2
Nutritional information for one serving:
Calories: 154
Total fat: 5.2 g
Cholesterol: 15.5 mg
Sodium: 1469.3 mg
Total carbs: 21.3 g
Fiber: 9.6 g
Protein: 9.2 g
Weight Watchers points: 3

current weight: 102.0

102 100.25 98.5 96.75

95