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Eggplant and Tomato Casserole
Source: dLife

Baked eggplant topped with tomatoes and Parmesan cheese.

Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 75.2
Total Carbs 9.4 g
Dietary Fiber 1.9 g
Sugars 2.5 g
Total Fat 2.5 g
Saturated Fat 0.8 g
Unsaturated Fat 0.4 g
Potassium 161.6 mg
Protein 3.8 g
Sodium 201.5 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1/2 Meat , 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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2 cup  fresh eggplant, cubed
0 1/2 cup  Bread Crumbs, seasoned, grated, dry
0.3333 cup  fresh chopped onion
3 each  medium garlic cloves
1 1/2 tsp  oregano leaves
0 1/2 tsp  dried basil
0 1/4 tsp  ground thyme
1 pinch  salt
1 pinch  black pepper
2 each  eggs
3 each  medium tomatoes
0 1/4 cup  reduced fat grated parmesan cheese
  1. Preheat oven to 350 degrees F.
  2. Pour 2 inches of water in a pot and let simmer. Add eggplant and cook 5 to 8 minutes or until soft. Strain well.
  3. Smash eggplant with a fork or masher and mash in breadcrumbs, onions, garlic, 1 teaspoon oregano, basil, and thyme. Sprinkle with salt and pepper and stir in eggs.
  4. Place eggplant mixture in an 11 x 7 inch baking dish. Top mixture with tomato slices, cheese, and 1/2 teaspoon oregano. Bake 20 minutes or until casserole is heated through.

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