That's a good question. I'm not sure what is the answer to that question. I'll do some research in Google and get back to you if I bump into an decent answer. You should email the people at Nutrisystem as they probably can answer it..
Thanks for the suggestions to look at other recipes...
Okay...here's what I did:.
Preheat oven to 350 degrees.
1 medium eggplant.
1 jar of Ragu light spaghetti sauce (fat free and 60 calories per 1/2 cup) + 1/2 t. splenda more or less to your taste.
2 "sticks"(servings) of light string cheese.
1/2 package of Kraft ff mozarella cheese.
1/2 cup grated (fresh) parmesan cheese.
Spray a 9 x 13 pan with Pam. Slice eggplant into medium thick slices. Take half of the spaghetti sauce and put it on the bottom of the 9 x 13 pan..
Top with the eggplant slices add just a little sprinkle of garlic powder on the eggplant slices..
Top with remaining sauce..
Cut string cheese in half and then "string" it onto each slice of eggplant. Top with ff mozarella cheese and then the parmesan..
Bake for 1 hour..
When you are ready to serve top with thinly sliced pieces of fresh basil..
All to your taste, but the hubby thought this was great!!! Enjoy!!!.
Oooh.. I've been craving this something awful lately but I've been afraid to make it myself.. I'm absolutely going to try that this weekend!.
Thanks for the recipe..
Hey, I'm new here and don't know if I'll get in trouble for posting from alternate websites. This is one of my favorite recipes, from Ladies Home Journal recipe files. I've never tried it, however, using FF cheese. It is like lasagna with the eggplant as the noodles..
Source: Ladies' Home Journal.
Makes 6 servings.
Prep: 50 minutes.
Bake: 45 to 50 minutes.
3 tablespoons balsamic vinegar.
1 tablespoon plus 1 teaspoon olive oil.
1 teaspoon salt, divided.
3/4 teaspoon sugar, divided.
1/2 teaspoon dried oregano.
1/2 teaspoon freshly ground pepper.
Vegetable cooking spray.
1 large eggplant (1-1/2 lbs.), cut into 1/2-inch-thick slices.
1 cup chopped onions.
1-1/2 teaspoons minced garlic.
4 tablespoons dry white wine, divided.
1 can (14-1/2 or 16 oz.) stewed tomatoes.
1 cup seeded, chopped fresh tomato.
1/4 cup chopped fresh basil.
4 ounces shredded part-skim mozzarella cheese, divided.
1 tablespoon freshly grated Parmesan cheese.
Basil sprigs, for garnish.
1. Heat oven to 400 degree F. Combine vinegar, 1 tablespoon oil, 1/2 teaspoon salt, 1/2 teaspoon sugar, the oregano, and pepper in a bowl..
2. Lightly coat a large cookie sheet with cooking spray. Brush both sides of eggplant with vinegar mixture and arrange in a single layer on cookie sheet. Bake 15 minutes per side, until fork-tender..
3. Meanwhile, combine onions, garlic, 1 teaspoon oil, and 2 tablespoons wine in a large nonstick skillet; cook, stirring, over medium-high heat 5 minutes, until onions are softened..
4. Stir in stewed tomatoes with their liquid, chopped tomato, chopped basil, remaining 2 tablespoons wine, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon sugar. Bring to a boil over high heat; reduce heat and simmer, uncovered, stirring occasionally to break up tomatoes, 10 minutes. Makes 2-1/2 cups sauce..
5. Spoon one third of the sauce into a shallow 2-quart baking dish. Arrange half the eggplant over sauce. Spoon half of the remaining sauce over eggplant. Sprinkle with 2/3 cup of the mozzarella. Top with remaining eggplant, sauce, mozzarella, and Parmesan..
6. Cover dish with foil and bake 30 minutes. Uncover and bake 15 to 20 minutes more or until bubbly. Let stand 15 minutes before serving for easier cutting. Garnish with basil sprigs, if desired. Makes 6 servings..
Nutrition facts per serving:.
Total fat: 7.5g.
Saturated fat: 3g.
OMG, Sueo55 does this sound great. I'm going to have to try this one...Thanks for posting!!!.
I've even done it the lazy way by using spaghetti sauce that I canned last year instead of making the sauce in the recipe. Not quite a chunky that way, but still good..