Eggplant Parmigiana

Eggplant Parmigiana - 26g Carbs, 4g Fiber, 10g Sugar
Yield: 8 servings
From: Forbidden Foods Diabetic Cooking
* 2 tsp olive oil, preferably extra-virgin
* 3 eggs
* 3 Tbsp water
* 1 1/2 cups plain dried bread crumbs
* 1/2 cup grated Parmesan cheese
* 1 Tbsp Italian seasoning
* 2 eggplants, peeled and sliced 1/4 inch thick (about 2 lb)
* 3 (15oz) cans diced tomatoes in juice
* 2 cloves garlic,
* minced1 cup shredded part-skim mozzarella cheese
Preheat the oven to 400 degrees F.
Lightly coat 2 baking sheets with 1 teaspoon oil each.
Spray a 9x13-inch baking pan with nonstick cooking spray.
In a shallow bowl, beat the eggs with the water.
In another shallow bowl, combine the bread crumbs,
1/4 cup of the Parmesan cheese, and the Italian seasoning.
Dip the eggplant slices into the egg mixture, then coat
with the bread crumb mixture. Discard any leftover egg
or bread crumb mixture. Arrange the slices, one layer
deep, on the prepared baking sheets.
Bake until lightly browned, about 15 minutes, then turn the
slices and bake until crisp-edged, 15 to 20 minutes more.
In a medium saucepan, combine the tomatoes with the garlic.
Bring to a boil, covered, stirring as needed; lower the
beat and simmer 15 minutes. Set aside.
Spread about 1/2 cup of the sauce in the bottom of the
prepared baking dish. Arrange a single layer of eggplant
slices over the sauce, then top with another layer of sauce.
Sprinkle with 1/3 of the mozzarella cheese, then top with
another layer of eggplant slices. Repeat to make 2 more
layers, then sprinkle with the remaining 1/4 cup Parmesan
cheese. Bake until bubbly, about 20 minutes.
Nutrition per Serving (1/8 of recipe):
219 Calories, 8g Fat, 84mg Cholesterol, 666mg Sodium,
26g Carbs, 4g Dietary Fiber, 10g Sugars, 13g Protein
Diabetic Exchanges: 1 Starch, 1 Lean Meat, 2 Vegetable, 1 Fat
== Contributed by  ==
* Healthy Recipes For Diabetic Friends Y-Group
Category:Healthy Recipes for Diabetic Friends