Serves: 4
Total Calories: 145

1 medium eggplant (1 1/2 pounds)
1 (14 1/2-ounce) can stewed tomato, undrained
2 teaspoons sugar
1 teaspoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon dried oregano leaves
1/4 teaspoon pepper
2/3 cup shredded reduced-fat Swiss cheese or Mozzarella
2 tablespoons grated Parmesan cheese

Heat oven to 350°. Spray rectangular baking dish, 11x7x1 1/2 inches, with nonstick cooking spray. Cut unpeeled eggplant into 1/2-inch slices. Place in 3-quart saucepan cover with water (salted if desired). Heat to boiling reduce heat. Cover and simmer 5 minutes drain and pat dry. Mix remaining ingredients except cheeses in 2-quart saucepan. Cook over medium-high heat about 5 minutes, stirring frequently, until slightly thickened. Place eggplant in baking dish top with tomato mixture and cheeses. Cover and bake 20 minutes. Uncover and bake about 10 minutes longer or until light brown.
1 Serving: Calories 110 (Calories from Fat 25) Fat 3g (Saturated 2g) Cholesterol 5mg Sodium 500mg Carbohydrate 17g (Dietary Fiber 3g) Protein 7g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 145
Calories from Fat: 79

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