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Lo Cal Eggplant Parmigiana Recipe

by CookEatShare Cookbook

Ingredients

1 med. eggplant, pared & cut in 1/2" slices 1 (16 ounce.) can whole tomatoes, liquid removed 1/2 teaspoon salt 1/4 teaspoon pepper

1/4 teaspoon garlic pwdr 1 teaspoon leaf oregano 1/4 c. shredded Monterey Jack cheese or possibly Swiss (your preference) 3 tbsp. grated Parmesan cheese

Directions

1. Arrange eggplant in 2 qt utility dish. Add in tomatoes, salt, pepper and garlic pwdr and leaf oregano. Top with cheese, cover with plastic wrap. Cook in microwave oven on full power for 8 to 10 min or possibly till eggplant is tender. Yield: 6 servings, 60 calories per serving.

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