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EGGPLANT PARMESAN

Free fast weight loss recipes, protein diets, weight charts, free gifts and much more!

3          medium eggplants, sliced 1/2" thick
1          chopped red bell pepper
1          tablespoon olive oil
1          clove crushed garlic
2          medium chopped onions
1          pound shredded carrots
1          pound mushrooms
1/2       small can black olives, sliced
15        ounces canned tomatoes
6          ounces tomato paste
1 1/2    teaspoons oregano
1          cup mozzarella cheese, part skim milk
1 1/2    cups Ricotta cheese, nonfat
1          tablespoon, Parmesan cheese
1          cup chopped parsley
1 1/2    cups bread crumbs
1          teaspoon black pepper

Preheat the oven to 350 degrees F. Sprinkle salt on the eggplant slices and set aside for 20 minutes. Heat the oil in non-stick skillet and sauté the onions and garlic for 3 minutes or until transparent. Add the mushrooms and heat for 2 minutes. Add the shredded carrots and red pepper and cook for 2 minutes more while stirring. Add the tomatoes, tomato paste, olives and oregano. Season to taste and set aside. Drain and wipe dry the eggplant slices. Lay them in a large oiled ovenproof dish and add a layer of mozzarella and ricotta cheese, then a layer of vegetable mixture. Repeat once more and finally sprinkle with Parmesan cheese. Place in the oven and bake for 45 minutes.

Notes: Excellent source of Vitamin C, A, B6, B1, B2, Folacin, Niacin, Calcium, Zinc and Iron.

Serves 8
Prep Time: 1:15
Total Calories 336
Protein 19g
Carbohydrate 48g
Fat 10g
Cholesterol 23mg
Dietary Fiber 10g
%Calories from Fat 25%

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