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Hominy Grits, Eggplant, and Tomato Casserole Recipe |
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Ingredients 3 3/4 cups water 1/2 teaspoon salt 3/4 cups hominy grits 1/2 cup grated Parmesan cheese, divided vegetable cooking spray 1 pound diced eggplant 1 1/2 cups commercial fat-free chunky tomato sauce 2 cups (8 ounces) reduced-fat shredded mozzarella cheese
Method Preheat oven to 350o. Bring water and salt to a boil in a heavy medium saucepan. Gradually add grits, stirring with a wire whisk until smooth. Reduce heat and simmer, uncovered, 10 minutes or until thick and smooth, stirring frequently. Remove from heat and stir in 1/4 cup Parmesan. Pour into a shallow 1 1/2-quart casserole coated with cooking spray.
Coat a large nonstick skillet with cooking spray; place over medium-high heat. add eggplant, and saute until golden and just tender.
Sprinkle 2 tablespoons remaining Parmesan over grits; spoon eggplant evenly on top. Pour tomato sauce over eggplant; sprinkle with remaining 2 tablespoons Parmesan and mozzarella. Bake for 30 minutes; broil 2 to 3 minutes, if desired, to brown top. Let stand 10 minutes before serving.
Per serving: 22 g carbohydrates, 235 calories, 10 g fat(6 g saturated), 27 mg cholesterol, 17 g Protein, 650 mg sodium |
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