This recipe courtesy of The American Diabetes Association

• 1-1/4 cups onions, chopped
• 2 cloves garlic, crushed
• 1-1/3 cups canned whole tomatoes, undrained
• 2 Tbs. plus 2 tsp. tomato paste
• 1 Tbs. plus 1 tsp. fresh parsley, chopped
• 3/4 tsp. oregano
• 1/4 tsp. dried basil
• 3/4 large eggplant, peeled and sliced into 1/4 inch slices
• 2/3 cup fat-free mozzarella cheese, shredded
• 2/3 cup lowfat cottage cheese
• 2 Tbs. plus 2 tsp. grated Parmesan cheese

Coat a large skillet with nonstick cooking spray. Add the onion and garlic to the skillet and sauté over low heat until onion is tender, about 6 minutes. Stir in undrained whole tomatoes, tomato paste, parsley, oregano, basil and salt and pepper to taste. Bring mixture to a boil; reduce heat and let simmer, uncovered, for 40-50 minutes, stirring occasionally.

Arrange eggplant slices on a steamer rack, place in a large pot to which 1 inch of water has been added, and steam for about 5 minutes until eggplant is tender. Do not overcook.

Combine the mozzarella and cottage cheeses together and set aside.

Coat a 13x9 inch baking pan with nonstick cooking spray and place a layer of eggplant in the pan. Top eggplant with some of the sauce mixture and some of the cheese mixture and sprinkle with Parmesan cheese. Repeat the steps in layers until all the ingredients are used. Bake at 350°F for 30-35 minutes and serve hot. Note: Ideally diabetics should meet with a professional dietitian to plan an individualized diet plan. There is no single diet that meets all the needs of everyone with diabetes.

Per serving: calories 161, fat 1.9g, 10% calories from fat, cholesterol 6mg, protein 15.3g, carbohydrates 22.6g, fiber 6.9g, sugar 11.5g, sodium 614mg, diet points 2.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 3.2, Fruit: 0.0, Bread: 0.0, Lean meat: 0.2, Fat: 0.2, Sugar: 0.1, Very lean meat protein: 1.4

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