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Ingredients

3/4 cup water

1 pound green beans, trimmed

2 1/2 tsp olive oil

3 garlic cloves, minced

3 Tbsp fresh lemon juice

1/8 tsp salt

1/8 tsp pepper

1 (12-ounce) eggplant (with peel), thinly sliced

1 1/3 cups (about 5 1/2 oz) finely shredded reduced-fat mozzarella cheese

1 1/3 cups finely shredded Parmesan cheese

Directions

Bring water to a boil in a large non-stick skillet; add beans. Cook 3 minutes; drain and set aside. Heat oil in skillet over medium-high heat. Add garlic and beans, and saut? 1 minute. Add juice, salt, and pepper; saut? 1 minute.

Nutritional Information

66 Calories (40% from fat), 2.9 g Fat, 9.9 g Carbohydrate, 2.3 g Protein, 2.4 g Fiber, 0 mg Cholesterol, 1.2 mg Iron, 78 mg Sodium, 47 mg Calcium.

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Green Beans with Lemon & Garlic

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