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The Colorful Plate
Entrees

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000

Eggplant Parmesan–Modified **

1 medium eggplant 2 medium green peppers, chopped
1 cup breadcrumbs 2 medium onions, chopped
1/3 cup nonfat Parmesan cheese 1 clove garlic, chopped
2 Tablespoons fresh parsley, chopped 2 Tablespoons tomato paste
1/2 teaspoon salt 1 cup nonfat Swiss cheese, grated
1/8 teaspoon black pepper 2 Tablespoons nonfat Parmesan cheese
1 teaspoon oregano 2 Tablespoons flour
6 medium tomatoes, chopped  
  1. Preheat oven to 375°.
  2. Cut the eggplant into 1/2-inch slices. Cover with hot water and let stand 5 minutes. Steam eggplant until tender.
  3. Place eggplant in bottom of 9"x13" baking pan. Mix breadcrumbs, Parmesan cheese, parsley, salt, pepper and oregano together and sprinkle over eggplant.
  4. Combine tomatoes, green peppers, onions, garlic and tomato paste. Simmer uncovered for 10 minutes, then spread on top of crumb mixture. (Can thicken with a paste of 2 Tablespoons flour mixed with 3 Tablespoons water.) Top with Swiss and Parmesan cheese. Bake 10-15 minutes.
  5. Can be made ahead and refrigerated.
Serves: 6 Nutrition Facts
Calories: 216 Saturated Fat: 0.4 gm
Carbohydrate: 40 gm Fiber: 6 gm
Cholesterol: 11 mg Protein: 13 gm
Fat: 2 gm Sodium: 707 mg

** Try steaming the eggplant and using less nonfat cheese to lower the fat content of this delicious dish.

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