Saturday, March 8, 2008

Eggplant Casserole

This is a recipe a co-worker and I made up after looking at several eggplant recipes at This was my first time to cook or even eat eggplant. It's not bad. raw it tastes like clover. The skin is sort of weird and i'd be ok with cutting that off. That's probably where all of the nutrients are though!

Eggplant Casserole
Cooking spray
½ c. onion, finely chopped
3 cups sliced mushrooms
3 cups eggplant, diced
2 cups zucchini
7 ounces smoked sausage, Healthy Choice
6 ounces Uncle Ben's fast-cooking long grain & wild rice
15 ounces fat-free chicken broth

Preheat oven to 375*. Spray large skillet with cooking spray. Saute’ onion and add mushrooms, eggplant and zucchini. Slice smoked sausage and add to skillet. Meanwhile, spray 13x9 pan with cooking spray. Spread rice and seasoning packet in bottom of pan. Top with vegetable mixture. Pour chicken broth over vegetables. Cover with foil and bake 20 minutes. Let pan sit 10 minutes before serving.
Yield: 4 servings. Per serving= 268 Calories; 3g Fat (9.5% calories from fat); 18g Protein; 47g Carbohydrate; 4g Dietary Fiber; 22mg Cholesterol; 1121mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1 Fat.

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