Diabetes Diet
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This is a delicious dish that could be served with a mixed vegetable salad or steamed broccoli and french bread.
Ingredients - serves 4:
1 tablespoon olive oil
1 medium onion, sliced
1 clove garlic, minced
1 large tomato, sliced very thin
1 cup canned crushed tomatoes
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1/4 teaspoon. salt (optional)
1 medium eggplant, sliced very thin
8 ounces shredded part-skim mozzarella cheese
Procedure:
Preheat oven to 425°F.
In a medium nonstick skillet, heat olive oil over medium
heat. Sauté onion until tender, about 2-3 minutes. Transfer to
an 8x8 or 9x13 baking dish.
Sauté the garlic for 1 minute. Add the crushed
tomato, basil, oregano, and salt, and cook gently over medium-low heat
for 10 minutes.
Spread a layer of this mixture over the onion layer.
Add a layer of eggplant and follow with a layer of tomato.
Sprinkle 1/3 of the mozzarella cheese over top.
Repeat layers of eggplant, tomato, and cheese until you
use all ingredients. Finish with a layer of mozzarella cheese.
Cover with aluminum foil and bake for 25 minutes, or until
vegetables are tender.
Uncover and bake 10-15 minutes, or until layer of cheese
is light brown.
Nutrition Information:
Serving size
1 slice lasagna (1 cup)
Calories
219
Carbohydrate
5 grams
Protein
16 grams
Fat
15 grams
Daily Servings According to Diabetes Food Guide Pyramid:
serving from Meat group
1
serving from Vegetable group
1
serving from Fat
1
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