Recipe info Category: Baked Goods Recipe: Baked Eggplant with Two Cheeses Rating: 0.00 Contributor: n/a

Baked Eggplant with Two Cheeses 1 medium eggplant (1 1/2 pounds) 1 (14 1/2 ounce) can stewed tomatoes -- undrained 2 teaspoons sugar 1 teaspoon all-purpose flour 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon paprika 1/4 teaspoon dried oregano leaves 1/4 teaspoon pepper 2/3 cup shredded reduced-fat Swiss cheese OR 2/3 cup shredded reduced-fat Mozzarella cheese 2 tablespoons grated Parmesan cheese Heat oven to 350º. Spray rectangular baking dish, 11 × 7 × 1 1/2 inches, with nonstick cooking spray. Cut unpeeled eggplant into 1/2-inch slices. Place in 3-quart saucepan; cover with water (salted if desired). Heat to boiling; reduce heat. Cover and simmer 5 minutes; drain and pat dry. Mix remaining ingredients except cheeses in 2-quart saucepan. Cook over medium-high heat about 5 minutes, stirring frequently, until slightly thickened. Place eggplant in baking dish; top with tomato mixture and cheeses. Cover and bake 20 minutes. Uncover and bake about 10 minutes longer or until light brown.

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