Serve with grilled chicken breast and fresh sliced tomatoes.
3 cups eggplant,
1 cup sweet
1/3 cup celery, chopped
1/4 cup fresh Italian parsley,
1/2 teaspoon dried mint
1/2 cup white wine
2 tablespoons Worcestershire sauce
2 cups seasoned bread cubes
1/4 teaspoon salt
pinch of cayenne
Soak eggplant for at least 2 hours or more in salt water to remove any
onion and celery in non stick skillet over moderate heat, stirring constantly.
Add eggplant and reduce heat. Cover and cook until eggplant becomes soft.
In large mixing bowl,
add the eggplant mixture and the remaining ingredients. Mix well and place
in cooking oil sprayed casserole. Bake at 375 for 45 minutes.
Per Serving: 99 Calories
3g Fat (27.8% calories from fat)
2g Dietary Fiber
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