Eggplant Parmesan
5
Points®
1 serving • Lunch & Dinner
Items
Cooked eggplant
1 cup(s), use three large slices
Canned diced tomatoes
3 Tbsp, with seasonings
Shredded fat free mozzarella cheese
3 Tbsp
Cooked whole-wheat spaghetti
1 cup(s), kept hot
Arugula
1½ cup(s)
Mushrooms
¼ cup(s), sliced
Yellow bell pepper
¼ cup(s), cut into strips
Grape tomatoes
6 medium, halved
Vinegar
2 tsp
Olive oil
1 tsp
How to Prepare
Top each slice eggplant with 1 tablespoon each canned tomatoes and cheese; heat until melted. Serve over pasta, and with arugula and vegetables tossed with vinegar and oil.
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