Eggplant Provencale from Healthy Diabetic Recipes

Eggplant Provencale Recipe

Recipe Ingredients:

1 cup Real Italian Sauce, (see recipe)
= (or prepared spaghetti sauce)
1/4 tsp coarsely-ground black pepper
1 lb eggplants - (abt 2 small)
2 tbsp Low-Calorie Italian-Style Dressing, (see recipe)
4 lettuce leaves
1 tbsp snipped fresh parsley
1 tsp drained capers

Recipe Instructions:

Preheat oven to 350 degrees.

Mix Real Italian Sauce with pepper and chill.

Slice hard top of eggplant but leave skin on and slice them in half lengthwise. Pierce eggplant top and through skin several times with a fork. Brush eggplant all over with the Low-Calorie Italian-Style Dressing; place in a baking pan.

Bake 25 to 30 minutes, turning and basting after 15 minutes. Chill eggplant.

When ready to serve, line plates with lettuce, add a piece of eggplant, top with 1/4 cup chilled Real Italian Sauce, and sprinkle with snipped parsley and a few capers.

This recipe yields 4 servings.

Exchanges Per Serving: 2 Vegetable or 1 Bread.

Nutrition Facts: Carbohydrates 15g; Protein 2g; Fat 1g; Calories 68; Fiber 4g; Sodium 314mg; Cholesterol 0mg.

Note: For low-sodium diets modify Real Italian Sauce recipe and omit capers.

Source:
""The Art of Cooking for the Diabetic" by Mary Abbott Hess"
S(Formatted for MC6):
"07-23-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Meredith Corporation, 1995"

Servings: 4

“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”

~ Doug Larson

 

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