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Layered Eggplant Loaf
Source: dLife

A layered eggplant, vegetable, and cheese casserole.

Prep Time: 30 minutes
Cook Time: 90 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 293.6
Total Carbs 49.4 g
Dietary Fiber 9.2 g
Sugars 7.2 g
Total Fat 4.5 g
Saturated Fat 1.1 g
Unsaturated Fat 0.8 g
Potassium 485.7 mg
Protein 14.6 g
Sodium 641.8 mg
Dietary Exchanges
1/2 Fat , 2 Vegetables , 1/2 Meat , 2 1/2 Starch , 1/2 Lean Meat
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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Ingredients Directions
  1. Coat eggplant slices with egg and breadcrumbs. Coat frying pan with cooking spray and heat over medium heat. Lay eggplants in pan and cook 5 to 7 minutes. Coat tops of eggplants with cooking spray, flip and cook 5 to 7 minutes on the other side. Season with salt and pepper.
  2. Coat frying pan with cooking spray and heat over medium heat. Mix mushrooms, squash, bell peppers, garlic, tomatoes and liquid, and basil into the pan. Bring to a boil. Lower heat and simmer 8 to 10 minutes or until vegetables are tender and almost all liquid is evaporated, stir frequently. Sprinkle with salt and pepper.
  3. Combine ricotta and brown rice. Spread onto the bottom of a cooking spray coated 9-inch springform pan. Spoon 1 layer of eggplant slices over mixture and top with vegetable mixture. Arrange the rest of the eggplants overtop of vegetables and top with parmesan cheese.
  4. Bake at 350 degrees F, 1 to 1 1/4 hours. Let rest 10 minutes before serving.

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