Eggplant Parmesan

I fixed this for dinner the other night.  It was great -- perfect for two people!

Eggplant Parmesan

2 tbs olive oil
1  clove garlic
1 eggplant, peeled and cut into 1/4-inch slices (I sliced the long-way, rather than across.)
1/2 cup Parmesan cheese grated
1/2 cup mozzarella cheese coarsely shredded
1/2 cup spaghetti sauce
1 tbs Italian seasonings

1.  Combine oil and garlic; brush over both sides of eggplant slices.  Place on greased baking sheet.  Bake at 425 degrees F for 15 mnutes; turn; Bake 5 minutes longer or until golden brown.  Cool on a wire rack.

2.  Place half of the eggplant in a greased 1-qt baking dish.  Layer as for lasagna.  Cover and bake at 350 degrees F for 20 minutes.  Uncover; bake 5 minutes longer or until the cheese is melted.

Servings: 4
Cooking Times
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Nutrition Facts
Serving size: 1/4 of a recipe (6.5 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories 214.24
Calories From Fat (58%) 124.26
% Daily Value
Total Fat 14.11g 22%
Saturated Fat 5.03g 25%
Cholesterol 22.2mg 7%
Sodium 427.89mg 18%
Potassium 397.43mg 11%
Total Carbohydrates 12.68g 4%
Fiber 4.89g 20%
Sugar 5.84g

Of course, you can sauteed mushrooms or even roasted red peppers or whatever you have around to enhance the dish!  Check the amount of carbs in store bought spaghetti sauce.  I find that store brands are often lower carb than name brands.