Eggplant is my new favorite vegetable. The wonderful varieties growing in the demo garden have convinced me not to overlook this vegetable any more!. My favorite ones to cook with are the asian and varigated colored ones. You have to give them a try, I think you will be pleasantly suprised by how good they really are!

1 teaspoon oil
1 medium onion, sliced
1 clove minced garlic
1 cup coarsely chopped tomatoes
1 1/2 tablespoons fresh (or 1 1/2 teaspoons dried) basil
1 1/2 tablespoons fresh (or 1 1/2 teaspoons dried) oregano
1 medium eggplant, sliced about 1/4” thick
1 large tomato, sliced very thin
8 ounces shredded part-skim mozzarella cheese

1. Wash your hands and work area.
2. Preheat oven to 4250 F.
3. In a medium nonstick skillet, heat oil over medium heat. Cook onion
until tender, about 2-3 minutes.
4. Add garlic and cook for 1 minute. Add chopped tomatoes, basil and oregano. Cook gently over medium low heat for 10 minutes.
5. Spread half of the mixture over the bottom of an 8 x 8” baking dish sprayed with non-stick cooking spray.
6. Add half of the eggplant slices then half of the tomato slices. Sprinkle half of the mozzarella cheese over the top.
210 calories 3 calorie points
12 grams fat 1 carbohydrate choice
11 grams carbohydrate Exchange: 2 vegetables, 2 lean meat, 1 fat
4 grams fiber This recipe is high in calcium, fiber, and in
430 mg sodium vitamins C and A.