Daily Servings According to the Diabetes Food Pyramid
|
Serving from Grain/Beans/Starchy Vegetable group
|
2
|
|
Serving from Meat group
|
1
|
|
Serving from Fat group
|
1½
|
Diabetes Recipes: Eggplant Lasagna
This is a delicious dish that could be served with a mixed vegetable salad or steamed broccoli and French bread.
Ingredients (Serves 4)
You'll need the following ingredients:
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 clove garlic, minced
- 1 large tomato, sliced thin
- 1 cup canned crushed tomatoes
- 1½ teaspoons dried basil
- 1½ teaspoons dried oregano
- 1/4 teaspoon salt (optional)
- 1 medium eggplant, sliced thin
- 8 ounces shredded part-skim mozzarella cheese.
Procedure
Here's what you need to do:
- In a medium nonstick skillet, heat olive oil over medium heat. Sauté onion until tender (about two to three minutes). Transfer to an 8" x 8" or 9" x 13" baking dish.
- Sauté the garlic for one minute. Add the crushed tomato, basil, oregano, and salt; then cook gently over medium-low heat for ten minutes.
- Spread a layer of this mixture over the onion layer.
- Add a layer of eggplant and follow with a layer of tomato.
- Sprinkle one-third of the mozzarella cheese over top.
- Repeat layers of eggplant, tomato, and cheese until you use all ingredients. Finish with a layer of mozzarella cheese.
- Cover with aluminum foil and bake for 25 minutes or until vegetables are tender.
- Uncover and bake 10 to 15 minutes or until layer of cheese is light brown.
Nutrition Information
|
Serving size
|
1 slice lasagna (1 cup)
|
|
Calories
|
219
|
|
Carbohydrate
|
5 grams
|
|
Protein
|
16 grams
|
|
Fat
|
15 grams
|
Previous
