Oven Fried Eggplant, Athenian Vegetables, Garlic Bread, Fresh Fruit Salad Oven Fried Eggplant Prep: 10 min, Cook: 25 min. 1/2 cup reduced fat mayonnaise 1 Tbs. scallions, minced 1 lb. eggplant, unpeeled and cut into 1/2 inch slices 2/3 cup seasoned breadcrumbs nonstick cooking spray Preheat oven to 425°F. Combine mayonnaise and scallions in a bowl. Spread over both sides of eggplant slices. Place breadcrumbs in a shallow dish. Dredge eggplant slices in breadcrumbs. Arrange eggplant slices in a single layer on a baking sheet that has been coated with cooking spray. Bake 12 minutes. Turn eggplant slices and bake another 12 minutes or until golden. Per serving: calories 203, fat 10.7g, 47% calories from fat, cholesterol 0mg, protein 4.0g, carbohydrates 23.1g, fiber 3.7g, sugar 4.5g, sodium 754mg, diet points 4.7. -------------------------------------------------------------------------------- Athenian Vegetables Prep: 10 min, Cook: 35 min. 1-1/2 tomatoes\cooked, thinly sliced 1/2 lb. eggplant, peeled and diced 1 celery rib, diced 1/2 cup onion\cooked, sliced 1 red bell pepper\cooked, seeded and cut into 1/4 inch strips 3 Tbs. lemon juice 2 Tbs. fresh dill, minced or 1 tsp. dried 2 Tbs. olive oil 2 cloves garlic, minced 1/4 tsp. pepper Preheat oven to 400°F. Place half the tomato slices in the bottom of a lightly oiled casserole dish. Toss remaining ingredients together in a mixing bowl. Transfer into tomato lined casserole dish. Bake 35 minutes, or until vegetables are tender. Per serving: calories 106, fat 7.1g, 56% calories from fat, cholesterol 0mg, protein 1.7g, carbohydrates 10.9g, fiber 2.9g, sugar 5.7g, sodium 19mg, diet points 2.6. -------------------------------------------------------------------------------- Garlic Bread Prep: 5 min, Cook: 5 min. 4 slices French bread, 1/2 inch thick, toasted and hot 1 clove garlic, halved 1 Tbs. plus 1 tsp. olive oil Lightly rub one side of hot toast with cut side of garlic clove. Drizzle with oil and season with salt and pepper to taste. Serve warm. Per serving: calories 110, fat 5.3g, 43% calories from fat, cholesterol 0mg, protein 2.3g, carbohydrates 13.3g, fiber 0.8g, sugar 0.3g, sodium 152mg, diet points 3.0. -------------------------------------------------------------------------------- Fresh Fruit Salad Prep: 15 min. 2 large peaches, sliced 2 cups blueberries, picked over 2 firm bananas, peeled and sliced 1/2 lb. Bing cherries, halved and pitted 2 cups fresh strawberries, hulled and halved 1/4 cup sugar 1/4 cup Grand Marnier or other orange liqueur (optional) 2 cups plain or vanilla nonfat yogurt Combine fruit with sugar and Grand Marnier in a large bowl. Toss and transfer to a serving bowl. Serve with yogurt. Per serving: calories 336, fat 2.5g, 6% calories from fat, cholesterol 2mg, protein 10.8g, carbohydrates 76.3g, fiber 8.7g, sugar 65.2g, sodium 100mg, diet points 5.7. Al
Al, I could eat this fruit salad if I stuck with a small portion and used a sugar substitute instead of the sugar. I'm supposed to have five or six portions of fruit and vegetables each day. The meal sounds really good. I love eggplant. Dooley
:cry: I try hard to keep my carb intake below 50 g for a complete meal. I could reduce the amount of fruit and just do that for a meal but I would still be hungry which would bring on binge eatting. Al
