Eggplant Casserole


Serving Size:
3/4 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Vegetarian


  • 3 cups eggplant
  • 3 large eggs
  • 1/2 cup liquid nondairy creamer
  • 1/8 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon sage
  • 1/2 cup breadcrumbs
  • 1 tablespoon margarine


  1. Preheat oven to 350° F.
  2. Peel and cut up eggplant. Place eggplant pieces in a pan, cover with water and boil until tender. Drain and mash.
  3. Combine beaten eggs, nondairy creamer, salt, pepper and sage with mashed eggplant. Place in a greased casserole dish.
  4. Mix melted margarine with breadcrumbs. 
  5. Top casserole with breadcrumbs and bake 20 minutes or until top begin to brown.

Helpful hints

  • Refrigerate or freeze leftovers for a quick dish later.

Nutrients per serving

Calories 186

Protein 7 g

Carbohydrates 19 g

Fat 9 g

Cholesterol 124 mg

Sodium 246 mg

Potassium 224 mg

Phosphorus 115 mg

Calcium 56 mg

Fiber 1.9 g

Kidney and kidney diabetic food choices

  • 1 meat
  • 1 starch
  • 1 vegetable, medium potassium

Carbohydrate choices


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