Eggplant and Tomato Casserole

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.

Recipe Yield: Serves: 8

Source: 1,001 Recipes For People with Diabetes
Book Title: 1,001 Recipes For People with Diabetes

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