Oven Eggplant

• 1 each eggplant
• 1/2 cup cottage cheese lowfat
• 2 tablespoons onions chopped
• 1 teaspoon bay leaves ground
• 1 teaspoon basil
• 1 teaspoon oregano
• 2 tablespoons tomato sauce
• 2 ounces provolone cheese

1. Cook eggplant in boiling water, covered, for 10 minutes.
2. Drain and cut in half lengthwise.
3. Scoop out insides leaving 1/2 inch shell.
4. Mash scopped out insides with cottage cheese, onion, bay leaf, basil, oregano and tomato sauce.
5. Preheat oven to 350F (180C).
6. Stuff eggplant halves, place in casserole dish and bake covered for 15 minutes.
7. Add a little water to bottom of pan to keep eggplant moist.
8. Top with provolone cheese.
9. Bake 5 more minutes uncovered.
10. 1 serving = 244C, 2 meat, 1 bread, 2 veg Protein 10gm, fat 4gm, carbo 10 gm

eggplant, cottage cheese, onions, bay leaves ground, basil, oregano, tomato sauce, provolone cheese

Taken from recipeland.com/recipe/v/oven-eggplant-2401 (may not work)