EGGPLANT AND TOMATO CASSEROLE
Source of Recipe
"1,001 Recipes For People with Diabetes" by Surrey Books
EGGPLANT AND TOMATO CASSEROLE
Exchaanges
Serves: 8
- 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
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, Fat: 1.9 g, Cholesterol: 53.3 mg,Sodium: 245 mg, Protein: 5.1 g, Carbohydrate: 16.9 g ++++ Exchanges: 2 Vegetable, 1/2 Bread/Starch, 1/2 Fat
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