Eggplant Polenta Stack - 35g Carbs
From: 1,001 Delicious Recipes for People with Diabetes
Servings: 4
8 slices (3/4 inch) eggplant (about 1 lb)
2 egg whites, lightly beaten or 1/4 cup no-cholesterol real egg product
1/2 cup Italian-seasoned dry bread crumbs
1/4 cup grated Parmesan cheese
Olive oil cooking spray
1 (16 oz pkg) prepared Italian-herb polenta, cut into 8 slices
Salt and pepper, to taste
2-4 oz reduced-fat feta, or goat, cheese, crumbled
Dip eggplant slices in egg whites and coat with
combined bread crumbs and Parmesan cheese.
Spray large skillet with cooking spray and heat
over medium heat until hot. Cook eggplant until
browned on the bottom, about 10 minutes; spray
tops of slices with cooking spray and turn.
Cook until eggplant is tender and browned
on other side, about 10 minutes longer.
Arrange eggplant in baking pan; top each slice with
a slice of polenta and tomato. Sprinkle tomatoes
with salt and pepper; sprinkle stack with feta cheese.
Bake at 450 degrees F. until tomatoes are hot
and cheese lightly browned, about 10 minutes.
Servings: 4
Nutrition per Serving:
222 Calories, 4.5g Fat, 9mg Cholesterol, 624mg Sodium,
10.9g Protein, 35g Carbs
Exchanges: 1 Vegetable, 2 Bread/Starch, 1 Fat
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