DIABETIC EGGPLANT AND TOMATO CASSEROLE
Yield: 8 servings
Source: 1,001 Recipes For People with Diabetes
via The Diabetic Gourmet Daily Recipe Mailer
Ingredients
1 large eggplant (2 pounds), peeled, cut into 1-inch cubes
1/2 cup seasoned dry bread crumbs
1/3 cup chopped onion
3 cloves garlic
1-1/2 teaspoons dried oregano leaves, divided
1/2 teaspoon dried basil leaves
1/4 teaspoon dried thyme leaves
Salt and pepper, to taste
2 eggs
3 medium tomatoes, sliced
1/4 cup grated fat-free Parmesan cheese
Directions
Cook eggplant in 2 inches simmering water in covered medium saucepan
until tender, 5 to 8 minutes.
Drain well.
Mash eggplant with fork.
Mix in breadcrumbs, onion, garlic, 1 teaspoon oregano, basil, and thyme.
Season to taste with salt and pepper.
Mix in eggs.
Spoon eggplant mixture into 11x7-inch baking dish.
Arrange tomatoes in rows over eggplant.
Sprinkle with cheese and remaining 1/2 teaspoon oregano.
Bake, uncovered, at 350 degrees F. until hot through, about 20 minutes.
Nutritional Information Per Serving:
Calories: 98; Protein: 5.1g; Sodium: 245mg; Cholesterol: 53.3mg; Fat:
1.9g; Carbohydrates: 16.9g
Exchanges: 2 Vegetable, 1/2 Bread/Starch, 1/2 Fat
