Try this Baked Eggplant recipe, or contribute your own.
Suggest a better descriptionCook eggplant and onion in small amount of water until, tender. Drain; reserve liquid. Place eggplant and onion in small baking dish. Top with cheese. Blend condesnsed soup, 1 Tb of eggplant liquid, bread crumbs, thyme, salt, and pepper. Pour over eggplant; cover. Bake at 350f for 30 minutes. Microwave: Uncover. Cook on high for 5 minutes. Turn after 2 minutes. Food Exchange per serving: 1 MEAT EXCHANGE + 1 VEGETABLE EXCHANGE CAL: 161 Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy OBrion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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Serving Size: 1 Serving (107g) | ||
Recipe Makes: 1 | ||
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Calories: 167 | ||
Calories from Fat: 89 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.9g | 13 % | |
Saturated Fat 6.1g | 31 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 29.8mg | 9 % | |
Sodium 378.7mg | 13 % | |
Potassium 211.7mg | 6 % | |
Total Carbohydrate 11.8g | 3 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 9.5g | ||
Protein 8.8g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 167
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