Print 
Portions:
4
Serving
Size:
3/4 cup
- Diet
Types:
- CKD non-dialysis
- Diabetes
- Dialysis
- Vegetarian
Ingredients
- 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
- 1Â tablespoon margarine
Preparation
- Preheat oven to 350° F.
- Peel and cut up eggplant. Place eggplant pieces in a pan, cover with water and boil until tender. Drain and mash.
- Combine beaten eggs, nondairy creamer, salt, pepper and sage with mashed eggplant. Place in a greased casserole dish.
- Mix melted margarine with breadcrumbs.Â
- 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.
Submitted by: ºìÌÒÊÓƵ¸ßÇåappÏÂÔØ dietitian Joyce from Texas.
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
1
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