Eggplant Mozzarella Parmesan
category: low sodium vegetarian (approx. 330mg sodium per serving)
1 Large Fresh eggplant, peeled
8 oz. Part Skim Milk Mozzarella Cheese
1 Cup Pomi Strained Tomato Sauce
1 1/2 Tablespoons Olive Oil
1 Teaspoon Black Pepper
1 Tablespoon Oregano
1 1/2 Tablespoon Basil
2 Teaspoons Garlic Powder
2 Teaspoons Thyme
2 Teaspoons Kraft Parmesan Cheese
Pre-heat oven to 350 degrees.
Slice and peel eggplant length-wise.
Lightly spread olive oil on both sides of eggplant.
Grill eggplant on medium to high heat about 5 minutes each side.
In a bowl, combine Pomi Tomato Sauce and spices.
Light coat a baking dish with the tomato and spice sauce.
Place a first layer of eggplant pieces in baking dish.
Spread about one-half of remaining sauce over eggplant.
Sprinkle one-half of Parmesan and mozzarella cheese on eggplant.
Place a second layer of eggplant pieces into the baking dish.
Spread with the remaining sauce.
Sprinkle with remaining Parmesan and mozzarella cheese.
Bake in oven for 30 minutes.
Makes 4 servings.
Enjoy your low salt diet vegetarian eggplant mozzarella!
Adding vegetarian cooking to your low sodium meal plan is an excellent low salt diet practice that is very smart for the heart. Replacing meat in the diet plan with protein alternatives can lower saturated fats and reduce cholesterol intake of the healthy eating good foods that you prepare. Animal products account for a large portion of the saturated fats consumed in typical diets. A Vegan Diet would entail eating no animal products at all. Try to eat a wide variety of low salt vegetarian foods to help ensure your healthy diet is providing the proper balance of healthy nutrients.
Click for information on vegetarian diet benefits and low fat vegetarian weight loss programs