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Eggplant Casserole
Orange and tomato add a piquant flavor to otherwise bland eggplant.
Ingredients
1 pound (450 g) eggplant, cut into 8 slices
½ teaspoon salt
2 tablespoons olive oil
2 green onions, chopped
2 garlic cloves, minced
4 teaspoons cornstarch
½ cup (120 ml) orange juice
½ cup (120 ml) low-sodium chicken broth
½ cup (120 ml) evaporated skimmed milk
½ teaspoon poultry seasoning
¼ teaspoon black pepper
1 teaspoon grated orange zest
1 cup (85 g) sliced mushrooms
1 cup (170 g) chopped cooked chicken breast
2 cups cooked white rice (¾ cup/100 g uncooked)
2 tomatoes
Details
Serves: 8
Method
Sprinkle eggplant slices with salt; set aside 30 minutes. Pat with paper towels to remove excess moisture. Brush slices with 1 tablespoon oil and brown on both sides in a large nonstick skillet. In a medium nonstick skillet, heat remaining tablespoon oil and sauté green onions and garlic. Dissolve cornstarch in orange juice and broth; stir into onion and garlic. Add evaporated milk, poultry seasoning, pepper and orange zest. When mixture has thickened, add mushrooms and chicken. Stir to combine. Spoon rice into a 5½-quart (5.5-liter) Dutch oven. Place eggplant slices in one layer over rice. Cut each tomato in 4 slices and place on top of eggplant. Pour mushroom chicken sauce over all. Cover and cook over low heat about 20 minutes.
Each serving contains:- Cal.162, Cal. from Fat 41, Protein 9g, Carb.22g, Total Fiber 2g, Total Fat 5g, Sat. Fat 1g, Chol.15mg, Sodium 185mg
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