Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Provolone Cheese | 1 oz (28g) | 100 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 med eggplant
- 1/2 cup cottage cheese, lowfat
- 2 tbsp onion, chopped
- 1 tsp bay leaf, ground
- 1 tsp basil
- 1 tsp oregano
- 2 tbsp tomato sauce
- 2 oz provolone
- =
Directions
Cook eggplant in boiling water, covered, for 10 min. drain and cut in half lengthwise. Scoop out insides leaving ½" shell. Mash scopped out insides with cottage cheese, onion, bay leaf, basil, oregano and tomato sauce. Preheat oven to 350^ stuff eggplant halves, place in casserole dish and bake covered for 15 min. add a little water to bottom of pan to keep eggplant moist. Top with provolone cheese. Bake 5 more min uncovered 1 serving = 244c, 2 meat, 1 bread, 2 veg protein 10gm, fat 4gm, carbo 10 gm from "vegetarian cooking for diabetics" re