Eggplant Parmesan

Breaded eggplant layered with marinara and melted mozzarella.

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Nutrition (per serving)

Why this fits a diabetes-friendly diet

At 34g of carbs per serving, it's worth pairing with protein or fat and watching portion size to keep the resulting blood sugar rise gradual, and its estimated glycemic index of ~45 means the carbs it does have tend to digest slowly rather than spiking blood sugar fast, and 6g of fiber per serving adds the same slowing effect.

• 3 cup eggplant
• 1/2 cup whole wheat breadcrumbs
• 1 large eggs
• 1 1/2 cup low-sodium marinara sauce
• 3/4 cup part-skim mozzarella
• 3 tbsp parmesan cheese
• 1 tbsp olive oil

Instructions

1. Preheat oven to 400°F (200°C).
2. Slice eggplant; dip in beaten egg, then breadcrumbs.
3. Arrange on an oiled baking sheet and bake 15 minutes, flipping halfway.
4. Layer eggplant with marinara and mozzarella in a baking dish.
5. Top with parmesan and bake 15 more minutes until bubbly.