Healthy Vegetable Recipes

Ingredients:

2 medium eggplants
4 egg whites
1 cup melba toast crumbs
2 tbsp fresh basil, chopped
1 tsp dried oregano
3 cl garlic, minced
1/2 tsp ground black pepper
3 cup tomato sauce, low sodium
8 oz nonfat mozzarella, shredded
2 tbsp grated parmesan cheese
2 tbsp grated sapsago cheese
2 tbsp chopped fresh parsley

Instructions:

Recipe by: Joanne D'Agostino, R.D.
Wash, dry and peel the eggplants. Cut into 1/2-inch slices.
Place egg whites in a bowl; beat till frothy. In a another bowl, mix
bread crumbs, basil, oregano, garlic and pepper. Dip each slice into
egg whites, then into crumbs. Place on a non-stick baking sheet and
broil 4 inches from heat until browned on both sides.
Spread about 1/2 cup of sauce in the bottom of a 9 x 13-inch baking
dish. Add a layer of eggplant slices. Sprinkle with a little
mozzarella, Parmeasan and sapsago. Repeat layers of sauce, eggplant
and cheese, ending with sauce, until all ingredients have been used.
Sprinkle with parsley.
Cover with foil and bake at 350 degrees for about 30 minutes.
Serves 6.

Per serving: 155 calories, 0.9 g fat (5% of calories), 4.5 g fiber,
21 g protein, 28.5 carbohydrates, 8 mg cholesterol, 548 mg sodium.
Good source of calcium.

Source: Prevention Magazine, August 1992 Typed for you by Marjorie
Scofield 5/4/95

Servings: 6