Food & Recipes

Eggplant Parmigiana

Eggplant parmesan is a satisfying dish that makes a great entrée. Eggplant parmesan can be served with a small portion of spaghetti, as tradition calls for.

Serves: 6

Ingredients:

• 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

Directions:

1. Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray.
2. Cut eggplant into 12 slices. Sprinkle slices lightly with salt. Let set for 5 minutes. Pat slices dry.
3. In a large skillet sprayed with butter-flavored cooking spray, brown eggplant slices on both sides.
4. 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.
5. Arrange half of eggplant slices in prepared baking dish. Spoon meat mixture over top.
6. Evenly arrange remaining eggplant slices over meat mixture. Sprinkle Parmesan cheese evenly over eggplant.
7. Cut mozzarella cheese slices in half diagonally. Evenly arrange cheese pieces over top. Bake for 30 minutes.
8. Place baking dish on a wire rack and let set for 5 minutes.

From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.

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