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Eggplant Parmesan

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Eggplant Parmesan

(Makes 4 servings -4 points each)


1 eggplant (about 1-1/2 Ibs, pared and sliced 1/3" thick.

3 Tbsp Italian Breadcrumbs

3 Tbsp Fat Free Parmesan Cheese 15 oz Ragu Sauce (Light if available)

6oz Shredded Reduced Fat Mozzarella cheese


Preheat broiler. Peel and slice eggplant (1/8" thick) and place on a baking sheet and heat in broiler for 5 minutes on each


Spread 1/4 cup sauce over bottom of an 8 bye8 baking dish. Arrange a single layer of eggplant on sauce; top with 1 Tbsp

Each of parmesan cheese, and seasoned breadcrumbs. Add 1/3 of remaining sauce. Repeat layers. Bake, covered, in a

300 degree oven until heated through and cheese is melted, about one hour. (235 calories, 4 g fat, 4.3g fiber)

Starting weight:<br /><br />Week 1# 11/6 /03 weighted 235.8 <br />Week 5# 12/2/03 231 <br />Week 6# 12/11/03 231<br />Week 7# 12/18/03 231<br />Week 8# 12/25/03 no meeting!<br />Week 9# 1/1/04 no meeting!<br />Week 10# <br /><br /><br /> A Fridge Picker Wears Big Sneakers !

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