Oven Fried Eggplant - 4 servings

1/2 cup reduced fat mayonnaise
1 Tbs. scallions, minced
1 Lbs. eggplant, unpeeled and cut into 0-1/2 inch slices
2/3 cup seasoned breadcrumbs
nonstick cooking spray

Preheat oven to 425° F. Combine mayonnaise and scallions in a bowl.
Spread over both sides of eggplant slices. Place breadcrumbs in a
shallow dish. Coat or cover the eggplant slices in breadcrumbs. Arrange
eggplant slices in a single layer on a baking sheet thats coated with
cooking spray. Bake 12 minutes. Turn eggplant slices and bake another 12
minutes or until golden.
 
Per Serving: 203 calories, 3.9g fat, 23g carbs, 4g protein,  3.7g fiber




Cheesy Eggplant Casserole - 6 servings

1-3/4 cups onions\cooked, chopped
2 clove garlic, minced
2 cup canned whole tomatoes, undrained
1/4 cup tomato paste
2 Tbs. fresh parsley, chopped
1 tsp. oregano
1/2 tsp. dried basil
1 largeeggplant, peeled and sliced into 0-1/4 inch slices
1 cup fat-free mozzarella cheese, shredded
1 cup lowfat cottage cheese
1/4 cup grated Parmesan cheese

Coat a large skillet with nonstick cooking spray. Add the onion and
garlic to the skillet and saute over low heat until onion is tender,
about 6 minutes. Stir in undrained whole tomatoes, tomato paste,
parsley, oregano, basil and salt and pepper to taste. Bring mixture to a
boil; reduce heat and let simmer, uncovered, for 40-50 minutes, stirring
occasionally. Arrange eggplant slices on a steamer rack, place in a
large pot to which 1 inch of water has been added, and steam about 5
minutes until eggplant is tender. Do not overcook. Combine the
mozzarella and cottage cheeses together and set aside. Coat a 13 x 9
inches baking pan with nonstick cooking spray and place a layer of
eggplant in the pan. Top eggplant with some of the sauce mixture and
some of the cheese mixture and sprinkle with Parmesan cheese. Repeat the
steps in layers until all the ingredients are used. Bake at 350° F for
30-35 minutes and serve hot.
 
Per Serving: 155 calories, 4.5g fat, 21g carbs, 15.1g protein , fiber
6.3g 



Eggplant and Bell Pepper Egg Bake  -  4 servings

6 egg
1/4 cup milk
1/4 tsp. cayenne, less if desired
1/4 tsp. salt (optional), or to taste
5 tsp. olive oil
1 red or green bell pepper\cooked, seeded and diced
3/4 Lbs. eggplant, cut into medium dice
1/2 cup shredded mozzarella cheese
2 Tbs. grated Parmesan cheese

Combine eggs, milk, cayenne and salt in a mixing bowl. Mix thoroughly
and set aside. Heat oil in an oven proof skillet over medium high heat.
Saute peppers and eggplant about 3 minutes, stirring occasionally, until
vegetables are softened. Reduce heat to low. Add egg mixture and stir
constantly about 2 minutes or until eggs begin to set. Cover and cook
4-5 minutes or until bottom of frittata is golden and eggs are set.
Sprinkle with mozzarella and Parmesan. Turn on broiler. Place frittata
under broiler and broil about 2 minutes or until top is golden. Cut into
wedges to serve.
 
Per Serving: 235 calories, 15g fat, 8.5g carbs, 14.6g protein,  2.4g
fiber