Baked Eggplant with Two Cheeses (2 points)

Recipe Ingredients

1 tablespoon	15ml	Eggplant (1 1/2 pounds) (medium)
14 1/2 oz	411g	Stewed tomatoes - undrained
2 teaspoons	10ml	Sugar
1 teaspoon	5ml	All-purpose flour
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Garlic powder
1/2 teaspoon	2.5ml	Paprika
1/4 teaspoon	1.3ml	Dried oregano leaves
1/4 teaspoon	1.3ml	Pepper
2/3 cup	97g / 3.4oz	Shredded reduced-fat Swiss cheese
		OR
2/3 cup	97g / 3.4oz	Shredded reduced-fat Mozzarella cheese
2 tablespoons	30ml	Grated Parmesan cheese

Recipe Instructions

Heat oven to 350º. Spray rectangular baking dish, 11 × 7 × 1 1/2 inches, with nonstick cooking spray. Cut unpeeled eggplant into 1/2-inch slices.

Place in 3-quart saucepan; cover with water (salted if desired). Heat to boiling; reduce heat. Cover and simmer 5 minutes; drain and pat dry. Mix remaining ingredients except cheeses in 2-quart saucepan. Cook over medium-high heat about 5 minutes, stirring frequently, until slightly thickened.

Place eggplant in baking dish; top with tomato mixture and cheeses. Cover and bake 20 minutes. Uncover and bake about 10 minutes longer or until light brown.

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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