Baked Eggplant with Two Cheeses Recipe
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 350
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