Yield: 8 servings
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 :
1. Cook eggplant in 2 inches simmering water in covered medium saucepan until tender, 5 to 8 minutes. Drain well.
2. Mash eggplant with fork. Mix in breadcrumbs, onion, garlic, 1 teaspoon oregano, basil, and thyme.
3. Season to taste with salt and pepper.
4. Mix in eggs.
5. Spoon eggplant mixture into 11x7-inch baking dish.
6. Arrange tomatoes in rows over eggplant.
7. Sprinkle with cheese and remaining 1/2 teaspoon oregano.
8. 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
Source: 1,001 Recipes For People with Diabetes via The Diabetic Gourmet Daily Recipe Mailer
