Contributed By: MMR
Cooking for 2 Magazine
This can easily be doubled. I serve with soup for a filling meal.
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Total Preparation Time: Less than 15 minutes
Actual Cooking Time: No Cooking Required
Number of Servings: 2
Nutrition Content: Good Source of Calcium
Meal Type: Entree
Ingredients
1 Small eggplant (about 1/2 pound) , peeled and cut into 1/4-inch slices
1 tablespoon Olive oil
3/4 cup Spaghetti sauce
3/4 cup Shredded part-skim mozzarella cheese
2 tablespoons Shredded Parmesan cheese
Preparation
Brush both sides of eggplant slices with oil. Place on an ungreased baking sheet. Bake at 400° for 8 minutes. Turn and bake 7-8 minutes longer or until lightly browned and tender. Cool on a wire rack.
Place one eggplant slice in each of two 10-oz. ramekins coated with nonstick cooking spray. Top each with 2 tablespoons spaghetti sauce and 2 tablespoons mozzarella cheese. Repeat layers twice. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and cheese is melted.
Cook's Notes
Nutrition Information
Calories: 305
;
Total Fat: 19 g
;
Saturated Fat: 7.5 g
;
Polyunsaturated Fat: 2 g
;
Carbohydrates: 19 g
;
Protein: 16 g
;
Vitamin A: 788 IU
;
Vitamin C: 5.5 mg
;
Calcium: 408 mg
;
Sodium: 762 mg
;
Iron: 1.3 mg
;
Fiber: 4 g