Oven eggplant

Yield: 2 Servings

Ingredients:

1 md Eggplant
1/2 c Cottage cheese lowfat
2 tb Onion; chopped
1 ts Bay leaf; ground
1 ts Basil
1 ts Oregano
2 tb Tomato sauce
2 oz Provolone

Instructions:

Cook eggplant in boiling water covered for 10 min. Drain and cut in half lengthwise. Scoop out insides leaving 1/2" shell. Mash scopped out insides with cottage cheese onion bay leaf basil oregano and tomato sauce. Preheat oven to 350^ Stuff eggplant halves place in casserole dish and bake covered for 15 min. Add a little water to bottom of pan to keep eggplant moist. Top with provolone cheese. Bake 5 more min uncovered 1 serving = 244C 2 meat 1 bread 2 veg Protein 10gm fat 4gm carbo 10 gm From "Vegetarian Cooking for Diabetics" Reposted 4 you and yours via Nancy O'Brion and her Meal-Master