Eggplant Provencale Recipe - Cooking Index
Eggplant Provencale Recipe - Cooking Index
| 1 cup | 237ml | Real Italian Sauce - (see recipe) |
| = (or prepared spaghetti sauce) | ||
| 1/4 teaspoon | 1.3ml | Coarsely-ground black pepper |
| 1 lb | 454g / 16oz | Eggplants - (abt 2 small) |
| 2 tablespoons | 30ml | Low-Calorie Italian-Style Dressing - (see recipe) |
| 4 | Lettuce leaves | |
| 1 tablespoon | 15ml | Snipped fresh parsley |
| 1 teaspoon | 5ml | Drained capers |
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
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