4 Japanese eggplants
1 Chicken breast, boneless, skinless and finely chopped or ground
¼ c. Red onion, chopped
4 medium Shiitake mushrooms, chopped
1 tsp. Sesame oil
1 tsp. Soy sauce
¼ tsp. Salt
¼ tsp. Pepper
2 Eggs, beaten or equivalent egg substitute
Vegetable oil spray*
1 Tbsp. Catsup, low sodium

Broil or grill eggplant. Peel, flatten with a fork and set aside. Brown chicken meat with the onions and mushrooms. Add soy sauce, sesame oil, salt and pepper. Set aside. To make the omelet, spray the pan with vegetable oil spray, add one eggplant then � of the chicken meat mixture. Pour � of the eggs over to form an omelet. Serve with catsup on the side.

*Do not use vegetable oil spray near an open flame or heat source. Read and follow directions on can before using.

Serves 4

Serving Nutrient Values
Calories 148.4 kc
Percent calories from fat: 32
Protein 17.58 gm
Carbohydrate 7.484 gm
Cholesterol 143.0 mg
Sodium 297.3 mg

Total fat 5.323 gm
Saturated 1.400 gm
Polyunsaturated 1.194 gm
Monounsaturated 1.965 gm

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