Try this Eggplant Souffle recipe, or contribute your own.
Suggest a better descriptionPlace eggplant in a saucepan with water to cover. Add salt, and cook 8 to 10 minutes or until tender. Drain and cool. Add cheese and next 5 ingredients. Place mixture in a 2-quart casserole coated with cooking spray. Bake at 350 degrees for 30 minutes; serve immediately. Yield: 8 servings. Nutritional information per 1/2 cup serving: calories - 88, protein - 7 gm., fat - 5 gm., carbohydrates - 5 gm., cholesterol - 78 mg., sodium - 395 mg., fiber - 1 gm. Diabetic Food Exchanges: Vegetable - 1, Medium-Fat Meat ~ 1. FROM: The Complete Step-by-Step Diabetic Cookbook, from Oxmoor House, copyright 1995. ISBN: 0-8487-1431-8. Formatted to MM by Trish McKenna 11/19/95. Submitted By "LISA (POOH) CRAWFORD IN PERRINE, FLORIDA"
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Serving Size: 1 Serving (78g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 31 | ||
Calories from Fat: 9 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 1.3mg | 0 % | |
Sodium 45.6mg | 2 % | |
Potassium 108mg | 3 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 3.2g | ||
Protein 2.1g | 3 % | |
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: 31
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