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Eggplant and Tomato Casserole

Serves: 8
Ratings Rating: 4.00, 2 Votes | Read Comments
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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. 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.
  2. Spoon eggplant mixture into 11x7-inch baking dish. Arrange tomatoes in rows over eggplant; sprinkle with cheese and remaining 1/2 teaspoon oregano.
  3. Bake, uncovered, at 350 degrees F. until hot through, about 20 minutes.

Nutritional Information (Per Serving)
Calories:98
Protein:5.1 g
Sodium: 245 mg
Cholesterol:53.3 mg
Fat: 1.9 g
Carbohydrates: 16.9 g
Exchanges: 2 Vegetable, 1/2 Bread/Starch, 1/2 Fat

Source: 1,001 Recipes For People with Diabetes

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