Power Foods for Diabetes Cookbook by The Editors of Cooking Light Magazine

Author:The Editors of Cooking Light Magazine
Language: eng
Format: epub
Tags: COOKING / Health & Healing / Diabetic & Sugar-Free
Publisher: Oxmoor House
Published: 2015-09-28T16:00:00+00:00

Eggplant Sandwiches with Spinach and Fontina

Eggplant Sandwiches with Spinach and Fontina

Eggplant, like other nonstarchy vegetables, is full of fiber with few carbs and calories so it keeps you full longer than bread and doesn’t spike blood sugar levels.

Hands-on Time: 36 minutes Total Time: 36 minutes Serves: 7

2 (1-pound) eggplants, peeled and cut into 28 (1/2-inch-thick) slices

1/4 teaspoon kosher salt

1 cup water

1 (10-ounce) package fresh spinach

Cooking spray

11/2 cups finely chopped red onion

1/2 teaspoon crushed red pepper

2 garlic cloves, minced

1 tablespoon fresh lemon juice

1/4 teaspoon freshly ground black pepper

2 ounces fontina cheese, shredded (about 1/2 cup)

2 tablespoons grated fresh Parmesan cheese

1/4 cup fat-free milk

3 large egg whites, lightly beaten

1 cup dry polenta

4 teaspoons olive oil, divided

14 lemon wedges

1 Preheat broiler. Sprinkle eggplant with 1/4 teaspoon salt. Place half of eggplant on a baking sheet; broil 5 minutes on each side or until lightly browned. Repeat procedure with remaining eggplant.

2 Bring 1 cup water to a boil in a large Dutch oven. Add spinach; cover and cook 2 minutes or until wilted. Drain well. Place spinach on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Coarsely chop spinach.

3 Heat a medium skillet over medium heat. Coat pan with cooking spray. Add onion, red pepper, and garlic; cook 4 minutes or until onion is tender, stirring occasionally. Stir in lemon juice; cook 30 seconds or until liquid evaporates. Combine onion mixture and chopped spinach in a bowl; stir in black pepper.

4 Combine fontina and Parmesan in a small bowl. Working with 1 eggplant slice at a time, spread about 21/2 tablespoons spinach mixture over each of 14 eggplant slices; sprinkle each with about 2 teaspoons cheese mixture. Cover with remaining eggplant slices, and gently press together.

5 Combine milk and egg whites in a medium bowl, stirring with a whisk. Working with 1 sandwich at a time, brush both sides of each sandwich with milk mixture, and dredge in polenta.

6 Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan: swirl to coat. Add half of sandwiches; cook 5 minutes on each side or until browned. Repeat procedure with 2 teaspoons oil and remaining sandwiches. Serve with lemon wedges.

PER SERVING (serving size: 2 sandwiches and 2 lemon wedges):

Food Choices: 11/2 Starches, 2 Nonstarchy Vegetables, 11/2 Fats

Calories 236; Fat 7.9g (sat 2.5g, mono 2.1g, poly 0.5g, trans 0g); Protein 11g; Carbohydrate 35g; Fiber 5g; Sugars 6g; Cholesterol 11mg; Iron 4mg; Sodium 435mg; Potassium 363mg; Phosphorus 86mg; Calcium 214mg

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