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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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