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Baked Eggplant
Source: dLife

A very healthy eggplant side dish.

Rating:
Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 50.3
Total Carbs 4.8 g
Dietary Fiber 1.9 g
Sugars 1.0 g
Total Fat 2.8 g
Saturated Fat 0.3 g
Unsaturated Fat 0.2 g
Potassium 84.1 mg
Protein 2.0 g
Sodium 47.4 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

6 tbsp  whole wheat flour
0 1/4 cup  wheat germ
3 tbsp  sesame seeds
0 1/4 tsp  salt
2 each  egg whites
1 tbsp  cold water
1 each  Eggplant, fresh, whole, peeled
2 tbsp  olive oil
1 each  medium lemons
Directions
  1. Preheat oven to 450 degrees F.
  2. Grease a baking sheet.
  3. In a large shallow dish, mix the flour, wheat germ, sesame seeds, and salt.
  4. In a shallow bowl, combine together egg whites and water.
  5. Coat the sliced eggplants in the egg white mixture first and then into the flour mixture.
  6. Place on the baking sheet and drizzle the slices with oil. Bake for 10 minutes.
  7. Reduce the oven temperature to 400 degrees F and bake 10 minutes more.
  8. Flip the eggplant slices over and bake another 10 minutes, or until crisp, golden, and tender.

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