EGGPLANT PARMESAN

Prep Time: 1½ Hours
Servings: 4-5 Servings

Comment:
A quick and easy version of this popular dish. The is the perfect comfort recipe to eating well on the day of your treatment, for sore mouth or throat, as a snack, even as a healthy post treatment meal. It is very easy to make as a caregiver too! Eggplant is very filling, supplying few calories, high in fiber and virtually no fat.

Ingredients:
2 medium eggplants, peeled and cut ½-inch slices
2 onions, sliced into rings
1 28-ounce can whole peeled tomatoes, undrained
1 tsp dried oregano leaves
½ tsp dried basil leaves
salt and ground black pepper to taste
1 8-ounce package part skim mozzarella cheese, shredded

Method:
Preheat oven to 350°F. Broil eggplant slices 5-inches from heat, about 5 minutes or until brown on one side. Arrange slices, brown side down, in a 2-quart long casserole dish coated with nonstick cooking spray and layer onions on top of the eggplant. In a food processor, combine tomatoes with juice, oregano, basil, salt and pepper and chop into small pieces. Pour over eggplant. Bake for 45 minutes and then top with mozzarella cheese and bake an additional 15 minutes until golden brown.