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Savory Eggplant Feta Casserole
 Nutritionist Approved
At a Glance
Category:Lunch
Cuisine: Greek
Approved For:Vegetarian, Diabetic
Prep Time: Less than 30 minutes
Cook Time:30+ minutes
Makes: Servings(s)
Chefs notes

Whip up this hearty yet filling vegetarian lunch to keep your stomach filled and your mouth happy!

from Nutrisystem Member, gailv503

Counts As
1 Lunch
Directions
1. Cut the eggplant into 1/2 inch slices and spray with cooking spray.

2. Grill the eggplant slices for 5 minutes on each side.

3. Place eggplant in a casserole dish in a single layer.

4. Pour the tomatoes over the eggplant to form an even layer.

5. Sprinkle with feta, parsley and cilantro.

6. In a small bowl, combine egg whites, onion, salt, pepper, allspice, oregano, sage and cayenne, and pour evenly over eggplant mixture.

7. Cover and bake for 30 minutes at 350 degrees.

8. Remove cover and bake for another 10 to 20 minutes until bubbly and the top is browned. Enjoy!
Ingredients
1
 
large
eggplant
15
 
oz
low-sodium diced tomatoes
4
 
oz
low-fat feta cheese
 
1/2
cup
parsley, minced
 
1/4
cup
cilantro, minced
 
3/4
cup
egg whites, beaten
1
 
cup
onion, minced
 
1/2
tsp
salt, to taste
 
1/4
tsp
black pepper
 
1/4
tsp
allspice, ground
 
1/4
tsp
oregano
 
1/4
tsp
sage
 
1/16
tsp
cayenne
Variations (May affect "Counts As" values)
Serve With

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