Eggplant Casserole
Great served with grilled chicken.

Servings: 6

• 1 eggplant, cut in chunks
• 1 onion, chopped
• 1 green pepper, chopped
• 1 sprig fresh parsley, chopped
• 1 clove garlic, minced
• 10 fat free saltine crackers
• 1 - 15 ounce can diced tomatoes

• 1/2 cup egg substitute
• Salt and pepper to taste
• 1/4 cup Parmesan cheese for topping

Cook eggplant in salted boiling water for 5 minutes; drain. Saute onion, pepper, parsley and garlic in a small amount of broth in a nonstick skillet until onions become translucent (about five minutes). Mix all ingredients, except cheese, together and place in a cooking oiled sprayed casserole dish. Bake covered for 45 minutes in a 350 degree F. oven. Uncover and bake for another 15 minutes. Top with Parmesan cheese and serve warm.

Per Serving: 80 Calories; 1g Fat (10.1% calories from fat); trace Saturated Fat; 4g Protein; 15g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 209mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fat.

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