Cook eggplant in boiling water, covered, for 10 min. Drain and cut in half lengthwise. Scoop out insides leaving 1/2" shell. Mash scopped out insides with cottage cheese, onion, bay leaf, basil, oregano and tomato sauce. Preheat oven to 350 F 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

1 serving = 244 °C, 2 meat, 1 bread, 2 veg Protein 10gm, fat 4gm, carbo 10 gm From "Vegetarian Cooking for Diabetics"

Reposted 4 you and yours via Nancy O'Brion and her Meal-Master