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Recipe tags: Bake, Potluck, Stove Top, Vegetarian

Vegetables

Tasty Eggplant Casserole

Recipe submitted by DaVita dietitian Holly from North Carolina.

Portions:   8   

Serving size:  1/2 cup

Ingredients

• 1 tablespoon olive oil
• 1/2 stick butter
• 1 medium onion, chopped
• 1/4 cup green pepper, chopped
• 5 cloves garlic, sliced
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon pepper
• 1/2 teaspoon thyme
• 2 eggplants, cubed
• 1/2 cup breadcrumbs
• 1 egg

Preparation

1. In a large skillet, heat oil and butter over medium heat. Sauté onion, green pepper and garlic with cayenne and black pepper.
2. Add thyme and eggplant to ingredients and cook until eggplant softens, stirring often.
3. Reserve 2 tablespoons bread crumbs for topping. Add the remaining breadcrumbs to eggplant and cook 15 minutes.
4. Beat egg and add to mixture, stirring quickly so egg does not solidify.
5. Place in casserole dish. Sprinkle remaining bread crumbs over mixture, and bake at 350° F for 25 minutes.

Nutrients per serving

• Calories: 185
• Protein: 2 g
• Carbohydrate: 6 g
• Fat: 17 g
• Cholesterol: 56 mg
• Sodium: 100 mg
• Potassium: 142 mg
• Phosphorus: 36 mg
• Calcium: 53 mg
• Fiber: 1.7 g

Renal and Renal Diabetic Food Choices

• 1 vegetable, medium potassium
• 3 fat

Carbohydrate Choices

• 1/2

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