1 medium eggplant
1/2 cup cottage cheese
2 tablespoon onion, chopped
1 teaspoon bay leaf, ground
1 teaspoon basil
1 teaspoon oregano
2 tablespoon tomato sauce
2 oz provolone
Cook eggplant in boiling water, covered, for 10 min.
Drain and cut in half lengthwise. Scoop out insides leaving 1/2″ shell. Mash scooped out insides with cottage cheese, onion, bay leaf, basil, oregano and tomato sauce.
Preheat oven to 350 degrees. Stuff eggplant halves, place in casserole dish and bake covered for 15 min.
Add a little water to bottom of pan to keep eggplant moist. Top with provolone cheese. Bake 5 more min uncovered
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