Eggplant and tomato casserole

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Eggplant and Tomato Casserole Serves: 8

 

1 large eggplant (2 pounds) peeled cut into 1/2-inch slices

1/2 cup seasoned dry bread crumbs

1/3 cup chopped onion

3 cloves garlic

1-1/2 teaspoons dried oregano leaves, divided or 3 tsp fresh

1/2 teaspoon dried basil leaves or 1 tsp fresh

1/4 teaspoon dried thyme leaves or 1/2 tsp fresh

Salt and pepper, to taste

2 eggs

3 medium tomatoes, sliced

1/4 cup grated fat-free Parmesan cheese or nutritional yeast

 

Bake eggplant slices in 350' oven for 30 min. 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. Spoon eggplant mixture into

11x7-inch baking dish. Arrange tomatoes in rows over eggplant; sprinkle

with cheese and remaining 1/2 teaspoon oregano. Bake uncovered at 350

degrees F. until hot through about 20 mins.

 

Cals: 98 Protein: 5.1g Sod: 245mg Chol: 53.3 mg Fat: 1.9 g Carbs: 16.9g

 

Exchanges: 2 Vegetable, 1/2 Bread/Starch, 1/2 Fat

 

 

 

 

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