Eggplant and Turkey Parmigana - Butter Busters^
INGREDIENTS:
3 c Cooked rice 1 lb Ground white meat skinless
1/2 c Egg Beaters -turkey
1/4 c Fatfree Parmesan cheese 1 cn (26 3/4oz) hunt's light
-(Alpine Lace or Weight -spaghetti sauce
-Watchers) 1 cn (8oz) mushrooms stems &
2 c Nonfat mozzarella cheese, -pieces, rinsed and drained
-grated 1 c Fatfree mozzarella cheese,
1/2 c Nonfat cottage or ricotta -grated
-cheese
3 c Cooked rice 1 lb Ground white meat skinless
1/2 c Egg Beaters -turkey
1/4 c Fatfree Parmesan cheese 1 cn (26 3/4oz) hunt's light
-(Alpine Lace or Weight -spaghetti sauce
-Watchers) 1 cn (8oz) mushrooms stems &
2 c Nonfat mozzarella cheese, -pieces, rinsed and drained
-grated 1 c Fatfree mozzarella cheese,
1/2 c Nonfat cottage or ricotta -grated
-cheese
Mix rice, Egg Beaters and Parmesan cheese; set aside. Preheat oven to 375F. Combine cheeses, reserving 2 tablespoons Parmesan. Mix well. Brown meat in microwave 4-5 minutes covered with waxed paper in a small bowl. Drain off any visible fat. Add spaghetti sauce and mushrooms. heat mixture in the microwave for 1 minute. Spoon half of the rice mixture into a 9" casserole that has been sprayed with Pam. cover with half the meat sauce. Repeat, topping with remaining Parmesan cheese. Bake 20 minutes or until thoroughly heated. Per serving: 228 cal., 1.2g fat (5%), 33mg chol., 2g fiber, 26g pro., 28g carb., 881mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
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