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Eggplant Parmigiana
JoAnna M. Lund

Here's a classic dish that turns up on the menus of most Italian restaurants, especially in New York's Little Italy neighborhood that has been home to so many new arrivals on our shores! It's a sturdy and satisfying dish that makes a great entree and can be served with a small portion of spaghetti, as tradition calls for. This version is especially rich because it features two delectable cheeses, and meat, too!
Serves 6

1 large eggplant
1/2 teaspoon salt
16 ounces ground 90% lean turkey or beef
1/2 cup chopped onion
2 cups (one 16-ounce can) tomatoes, chopped and undrained
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
1/8 teaspoon black pepper
1/4 cup (3/4 ounce) grated Kraft fat-free Parmesan cheese
3 (3/4-ounce) slices Kraft reduced-fat mozzarella cheese

Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. Cut eggplant into 12 slices. Sprinkle slices lightly with salt. Let set for 5 minutes. Pat slices dry. In a large skillet sprayed with butter-flavored cooking spray, brown eggplant slices on both sides. Meanwhile, in another large skillet sprayed with butter-flavored cooking spray, brown meat and onion. Stir in undrained tomato, parsley, and black pepper. Lower heat and simmer for 5 minutes. Arrange half of eggplant slices in prepared baking dish. Spoon meat mixture over top. Evenly arrange remaining eggplant slices over meat mixture. Sprinkle Parmesan cheese evenly over eggplant. Cut mozzarella cheese slices in half diagnolly. Evenly arrange cheese pieces over top. Bake for 30 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings.

Each serving equals:
HE: 2 2/3 Protein, 1 1/2 Vegetable
192 Calories, 8gm Fat, 18gm Protein, 12gm Carbohydrate,
520mg Sodium, 104mg Calcium, 4gm Fiber
DIABETIC: 2 1/2 Meat, 1 1/2 Vegetable

"Cooking Healthy Across America, page 77."

 current weight: 185.0 
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