Yield: 4 servings
Eggplant is low in carbohydrate, calories, sodium and fat. No wonder it's such a big part of the Mediterranean diet many nutritionists and doctors consider so healthy. Layered with low-fat cheeses as it is here, eggplant lets you enjoy the flavor of lasagna with a lot less fat and carbs.
Ingredients:
½ cup chopped onion
1 clove garlic, minced
Nonstick olive oil cooking spray
1 cup part-skim ricotta cheese
1 jar (4 ounces) diced pimientos, drained
¼ cup grated Parmesan cheese
2 tablespoons fat-free (skim) milk
1 ½ teaspoons dried marjoram
¾ teaspoon dried tarragon
¼ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon black pepper
1 cup meatless spaghetti sauce, divided
½ pound eggplant, peeled and cut into thin crosswise slices
2 medium (6 ounces) zucchini, cut in half then lengthwise into thin slices
2 medium (6 ounces) yellow summer squash, cut in half then lengthwise into thin slices
2 tablespoons shredded part-skim mozzarella cheese
Preparation:
1. Combine onion and garlic in medium microwavable bowl. Spray lightly with cooking spray. Microwave on HIGH 1 minute.
2. Add ricotta, pimientos, Parmesan, milk, marjoram, tarragon, salt, nutmeg and pepper. Spray 9- or 10-inch round microwavable baking dish with cooking spray. Spread 1/3 cup spaghetti sauce in bottom of dish.
3. Layer half of eggplant, zucchini and summer squash in dish; top with ricotta mixture. Layer remaining eggplant, zucchini and summer squash over ricotta mixture. Top with remaining 2/3 cup spaghetti sauce.
4. Cover with vented plastic wrap. Microwave on HIGH 17 to 19 minutes or until vegetables are tender, rotating dish every 6 minutes. Top with mozzarella cheese. Let stand 10 minutes before serving.
http://recipes.howstuffworks.com/eggplant-squash-bake-a-recipe.htm
Eggplant is low in carbohydrate, calories, sodium and fat. No wonder it's such a big part of the Mediterranean diet many nutritionists and doctors consider so healthy. Layered with low-fat cheeses as it is here, eggplant lets you enjoy the flavor of lasagna with a lot less fat and carbs.
Ingredients:
½ cup chopped onion
1 clove garlic, minced
Nonstick olive oil cooking spray
1 cup part-skim ricotta cheese
1 jar (4 ounces) diced pimientos, drained
¼ cup grated Parmesan cheese
2 tablespoons fat-free (skim) milk
1 ½ teaspoons dried marjoram
¾ teaspoon dried tarragon
¼ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon black pepper
1 cup meatless spaghetti sauce, divided
½ pound eggplant, peeled and cut into thin crosswise slices
2 medium (6 ounces) zucchini, cut in half then lengthwise into thin slices
2 medium (6 ounces) yellow summer squash, cut in half then lengthwise into thin slices
2 tablespoons shredded part-skim mozzarella cheese
Preparation:
1. Combine onion and garlic in medium microwavable bowl. Spray lightly with cooking spray. Microwave on HIGH 1 minute.
2. Add ricotta, pimientos, Parmesan, milk, marjoram, tarragon, salt, nutmeg and pepper. Spray 9- or 10-inch round microwavable baking dish with cooking spray. Spread 1/3 cup spaghetti sauce in bottom of dish.
3. Layer half of eggplant, zucchini and summer squash in dish; top with ricotta mixture. Layer remaining eggplant, zucchini and summer squash over ricotta mixture. Top with remaining 2/3 cup spaghetti sauce.
4. Cover with vented plastic wrap. Microwave on HIGH 17 to 19 minutes or until vegetables are tender, rotating dish every 6 minutes. Top with mozzarella cheese. Let stand 10 minutes before serving.
http://recipes.howstuffworks.com/eggplant-squash-bake-a-recipe.htm
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