• 1 Tbs. plus 1 tsp. olive oil
• 4 small Japanese or regular eggplants, halved lengthwise, thinly sliced
• 3-1/2 Tbs. balsamic vinegar
• 1/2 lb. mushrooms, quartered
• 1 Tbs. parsley, chopped

Heat a heavy nonstick skillet over medium heat. Add half the oil to skillet. Working in batches if necessary, add eggplant slices. Reduce heat to low. Cover and cook 4 minutes or until eggplant is softened and browned. Add 2 Tbs.balsamic vinegar and boil 10 seconds or until vinegar is evaporated and eggplants are glazed.

Transfer eggplants to a serving platter cut side up. Season with salt and pepper to taste. Set aside and keep warm. Add remaining oil to skillet over medium heat. Sauté mushrooms 3 minutes or until browned and softened. Sprinkle with remaining balsamic vinegar. Cook about 10 seconds or until glazed and liquid is reduced slightly. Season mushrooms with pepper to taste. Spoon mixture over eggplants and sprinkle with parsley.

Per serving: calories 152, fat 5.4g, 28% calories from fat, cholesterol 0mg, protein 5.0g, carbohydrates 25.9g, fiber 10.4g, sugar 13.3g, sodium 13mg, diet points 1.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 5.0, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.9, Sugar: 0.0, Very lean meat protein: 0.0

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