Sunday, August 10, 2008

Grilled Eggplant Parma

Serves 4

1 large eggplant, cut lengthwise into 4 slices
1 tablespoon olive oil
1 cup shredded part skim milk Mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 cup sliced basil leaves
2 medium tomatoes, sliced
Heavy-duty aluminum foil wrap

Preheat outdoor or indoor grill or oven broiler. Brush eggplant with oil. Mix cheeses and basil in a bowl and set aside. Place eggplant on slightly greased grill, sliced side facing down. Cook for 4 to 5 minutes; turn and cook for another 4 to 5 minutes. Top eggplant with tomato slices and cheese/basil mixture; cover lightly with aluminum foil wrap and cook for about 2 minutes, or until cheese melts.

Per serving: 175 Calories; 10g Fat; 12g Protein; 11g Carbohydrate; 4gDietary Fiber; 19mg Cholesterol; 251mg Sodium. Exchanges: 1 1/2 LeanMeat; 2 Vegetable; 1 Fat. Points: 4LC
SERVING SUGGESTION: Serve a big green salad on the side.
SERVING SUGGESTION: Add some garlic toast.

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