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  Recipe Home » Diabetic » EGGPLANT PARMESAN
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  EGGPLANT PARMESAN
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 354
Ingredients:
1-1/2 lb. eggplant
nonstick cooking spray
1/4 C. water
1 pint part skim ricotta cheese
1-2/3 C. tomato sauce
1 garlic clove, crushed
1 Tbls. basil
1/2 tsp. oregano
1/2 C. Italian seasoned bread crumbs
2 Tbls. parmesan cheese, grated
Instructions:
Peel the eggplant and cut into 1/4-inch slices. Spray a large skillet with nonstick cooking spray. Layer the eggplant slices in the skillet, add the water, and cover. Simmer until tender, adding more water if necessary. Preheat the oven to 350 degrees F. Drain the eggplant on paper towels. Place half of the slices in a 12 by 7-1/2 by 2 inch baking dish. Spread half of the ricotta cheese over the eggplant. Combine the tomato sauce, garlic, basil, and oregano. Pour half of sauce mixture over the ricotta. Combine the breadcrumbs and parmesan cheese. Sprinkle half over the top of the sauce mixture. Repeat the eggplant, cheese, sauce, and breadcrumb layers. Bake for 30 minutes, or until the sauce is bubbly.
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