Eggplant Recipes For Type 2 Diabetes

Eatingwell's Eggplant Parmesan Recipe - Eatingwell

Preheat oven to 400F. Coat two baking sheets and an 8-by-11-inch baking dish with nonstick cooking spray. Cut eggplants crosswise into -inch-thick slices. Whisk egg whites and water in a shallow dish until frothy. Combine breadcrumbs, cup of the Parmesan, salt and pepper in another shallow dish. Dip the eggplant slices into the egg-white mixture, then coat with the breadcrumb mixture. (Discard any leftover breadcrumbs and egg white.) Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 15 minutes longer. Stir basil into tomato sauce. Spread about cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with half of the mozzarella cheese. Add a layer of the remaining eggplant slices and top with the remaining sauce, mozzarella and Parmesan. Bake, uncovered, until the sauce bubbles and the top is golden, 15 to 20 minutes. I have made this recipe several times and I love it! I added fresh garlic (pressed), oregano, and dried parsley to the tomato sauce. Also used two 15-oz cans of sauce (no salt added). Used 1 1/2 eggplants, as they were huge and I have smaller Pyrex dish. It was very tasty, and I like the method of baking the eggplant much better than the old method of frying. Delish! Made this recipe for dinner last night. It was awesome! Only thing I did was add some chopped onions, garlic and mushrooms to the tomato sauce. I also mixed Italian bread crumbs and panko for the eggplant coating and served over whole wheat spaghetti. Will definitely be making this again! Had it for lunch today and it was even better lef Continue reading >>

Eggplant Parmesan - Recipes For Healthy Living By The American Diabetes Association

Yes, you can make crispy, cheesy eggplant parmesan the whole family will lovewith whole grains and without deep frying! Prep Time: 20 minutes Cook Time: 40 minutes 1 medium (1-lb) eggplant, sliced into 10 1/2-inch-thick rounds 1 (24.5-oz) jar reduced-sodium pasta sauce 1/4 cup shredded part-skim mozzarella cheese In a medium bowl, combine flour, basil and pepper. In another medium bowl, combine bread crumbs and Parmesan cheese. In a third medium bowl, add egg whites. Dredge both sides of eggplant slices in flour, then eggs, then bread crumbs, coating well. Set aside. Add oil and cooking spray to a large nonstick skillet over medium-high heat. Cook eggplant in batches, about 2 minutes per side. Use additional cooking spray with each batch. Place the eggplant slices in the bottom of a 13x9-inch baking dish. Pour pasta sauce over the eggplant to cover all slices. Sprinkle mozzarella cheese over the top and bake for 30 minutes, until cheese is melted and slightly golden. Dietitian Tip: Serve with a green salad and whole-wheat pasta for a complete meal. For a lower-carb option, have zucchini noodles or spaghetti squash instead of pasta. Choices/Exchanges: 1 Starch, 1 Nonstarchy Vegetable, 1 Fat This month, we made over lasagna, mac and cheese, ramen noodles, pad thai and fried rice! Follow our tips for your recipes. Set yourself and your family up for success with these three tips to get dinner on the table quickly. This month's plan features three recipes from The Six OClock Scramble Meal Planner. Count on delicious, easy-to-prepare meals that the whole family will love! Calculate the number of calories you should eat each day to maintain your present body weight: Please select an option before you continue. I don't do any physical activity other than what I need to do for Continue reading >>

Type 2 Diabetes Diet

related topics: breakfast , carb control , cooking at home , dessert , dining out , dinner , food shopping , food swaps , fruits and vegetables , goal setting , healthy carbs , long-term planning , lunch , meat and seafood , motivation , portion control , quick meals , snacks , staying on track , tips and tricks , whole grains INVOKANA is a prescription medicine used along with diet and exercise to lower blood sugar in adults with type 2 diabetes. INVOKANA is not for people with type 1 diabetes or with diabetic ketoacidosis (increased ketones in blood or urine). It is not known if INVOKANA is safe and effective in children under 18 years of age. INVOKANA can cause important side effects, including: Amputations. INVOKANA may increase your risk of lower-limb amputations. Amputations mainly involve removal of the toe or part of the foot; however, amputations involving the leg, below and above the knee, have also occurred. Some people had more than one amputation, some on both sides of the body. You may be at a higher risk of lower-limb amputation if you: have a history of amputation, have heart disease or are at risk for heart disease, have had blocked or narrowed blood vessels (usually in leg), have damage to the nerves (neuropathy) in the leg, or have had diabetic foot ulcers or sores. Call your doctor right away if you have new pain or tenderness, any sores, ulcers, or infections in your leg or foot. Your doctor may decide to stop your INVOKANAfor a while if you have any of these signs or symptoms. Talk to your doctor about proper foot care Dehydration. INVOKANA can cause some people to become dehydrated (the loss of too much body water), which may cause you to feel dizzy, faint, lightheaded, or weak, especially when you stand up (orthostatic hypotension). You may be a Continue reading >>

Eggplant Parmesan For Diabetics

You are here: Home / / Eggplant Parmesan For Diabetics Number of servings : Prep time: Cooking time: Type of meal : | Side Dishes | Side Dishes Special diet : | Diabetes Ingredients 2 medium eggplants, peeled and sliced 1 cm ( in.) thick2 teaspoons garlic powderSalt, to taste (optional)Fresh-ground black pepper, to taste (optional)2 cups marinara or tomato sauce1 cup shredded part-skim mozzarella [] Type of meal : | Side Dishes | Side Dishes 2 medium eggplants, peeled and sliced 1 cm ( in.) thick Fresh-ground black pepper, to taste (optional) 1 cup shredded part-skim mozzarella cheese Preheat the broiler. Spray a 3-L (13 x 9 x 3-in.) baking dish with cooking spray. Sprinkle the eggplant with the garlic powder, then the salt and pepper, if desired. Arrange the slices in a single layer on a baking sheet and spray with olive oil-flavored cooking spray. Broil 10 cm (4 in.) from the heat until soft, 5 minutes per side. Change the oven temperature to 190C (375F). Layer one-third of the eggplant, sauce, and mozzarella in the baking dish, then repeat the layers two more times. Sprinkle the top with the bread crumbs and Parmesan. Bake until bubbling, about 30 minutes. Sprinkle with the parsley before serving. Imported on 2011-01-20 20:26:46 Original ID:2683 Continue reading >>

Eggplant Parmesan Stacks

This lean eating recipe for eggplant parmesan stacks hasplenty of flavor and will also help you feel full! Fiber is one of the key elements in your diet to help you stay satisfied longer after meals and this recipe is loaded with fiber. You can serve this recipe with such side dishes as spinach salad, whole wheat pasta, veggie pasta, or just enjoy it by itself. Eggplant parmesan stacks make a great lunch, so be sure to make enough for leftovers. If you are watching your carbs closely, try this recipe with a homemade tomato sauce made from canned or fresh tomatoes, olive oil and fresh basil. If you prefer a store-bought sauce, just be sure to check the label for reduced carb levels. Crunchy eggplant rounds covered in marinara and cheese! 1 medium eggplant-sliced into approx. 1/4" rounds 2-3 cups marinara sauce or homemade marinara Place a sheet of parchment paper on a large baking sheet. Combine bread crumbs, parmesan cheese and oregano in a shallow bowl. Combine egg and water in a small bowl and mix with a fork until combined. Place each slice of eggplant in egg mixture then place in breadcrumb mixture to lightly coat both sides. Place slices on baking pan. Sprinkle top of slices with salt and pepper if desired. Turn eggplant slices over and continue to bake another 10 minutes. Place a slice of eggplant on plate and spread a small amount of marinara on top and sprinkle with mozzarella cheese, if desired. Continue stacking until 3-4 eggplant rounds are used for each stack. Place stacks under broiler to melt cheese. * Percent Daily Values are based on a 2000 calorie diet. Heres a fun recipe that make a delicious low carb treat perfect for when you want a soft and creamy comfort food. Feel free to vary the pudding mix but be sure to use the sugar free version for lowest c Continue reading >>

Eggplant Pizzas.mediterranean And Delicious

Eggplant Pizzas.Mediterranean and Delicious | Appetizer recipes , Clean Eating , Eggplant recipes , Gluten Free , Healthy Food , Mediterranean food , Nutrition , Real Food , Recipes , Type 2 Diabetes , Vegetables , Vegetarian Close your eyes and imagine.Yummy eggplant, delicious spicy marinara, arugula, purple onion, sundried tomatoes, Greek olives and feta cheese. Perfectly Mediterranean. Dont you feel like you are in Greece right now? As you know. Im all about some Italian/Greek food.These eggplant pizzas are one of my favorite appetizers, but Ihave it often as a mealwhenmy husband is away and Im on my own for dinner. The flavor combination is perfect. I love a good glass of Pinot Noir with this dish. Remember how we need to eat more veggies and less meat? Well.Eggplant is a perfect way to start. Eggplant is an amazing, versatile vegetable that provides tons of fiber and disease fighting antioxidants.Eggplant has a really firm texture andit iseasy to usein many different ways.Due to the amount of fiber ineggplant,it hasbeenfound to be a vegetable that may help in the prevention of colon cancer. Studies have shown that it may help control Type II diabetes, and help those withcholesterol issues as well. Give it a try and see all the differentoptions available when cooking with eggplant. Fourth of July Fun Fact: Thomas Jefferson was an experimental botanist and he introduced eggplant to the United States in 1806. 1 large eggplant, washed, peeled and sliced inch thick (Alternatively you may leave the peel on. It is edible.) 1 jar of organic all natural pasta sauce (I used Rao's brand) 2 cups of baby arugula (You may use baby spinach) of a small purple onion, sliced very thin Peel and slice eggplant and place slices onto a paper towel. Sprinkle salt on both sides of the e Continue reading >>

Eggplant And Type 2 Diabetes

Eggplant is a source of many antioxidants Eggplant is a decent source of several vitamins and minerals as well as fiber, especially if the skin is consumed 1 cup, boiled, drained, without salt, 99 g) Calories: 35 | Total Fat: 0.2 g | Sat Fat: 0.04 g | Poly: 0.09 g | Mono: 0.02 g | Total Carbs: 8.6 g | Fiber: 2.5 g | Net Carbs: 6.1 g | Protein: 0.8 g Calcium: 6 mg | Iron: 0.25 mg | Magnesium: 11 mg | Phosphorus: 15 mg | Potassium: 122 mg | Zinc: 0.12 mg Vitamin C: 1.3 mg | Thiamin: 0.075 mg | Riboflavin: 0.020 mg | Niacin: 0.594 mg | Vit B6: 0.085 mg | Folate: 14 ug | Vit B12: 0 mg | Vit A: 37 IU | Vit E: 0.41 mg | Vit D: 0 IU | Vit K: 2.9 ug Eggplant's boast a meaty, hearty low calorie texture, a decent amount of fiber, good levels of copper, B vitamins, and potassium as well as phytonutrients and antioxidants. Fiber is helpful for bowel function especially in helping relieve constipation and IBS, cholesterol improvement, and Copper is a key mineral in building tissues, maintaining blood volume, and producing energy in cells Phytonutrients (caffeic and chlorogenic acid, and flavonoids) in eggplant act as antioxidants that counteract oxidizing cell damage Anthocyanin is a compound that produces the purple color of eggplant's and has been shown to protect cell membranes in the brain from free radical damage Research on Eggplant Specific to T2 Diabetes have been shown to improve metabolism of carbohydrate, protect beta-cells the cells that make insulin, enhance insulin activity and increase glucose uptake. Cardiac disease is among the top complications resulting from diabetes and leading cause of death. Chlorogenic acid, the top antioxidant found in all eggplant varieties has been shown to be antimutagenic (anti-cancer), antimicrobial (helps fight infection), and anti-LDL Continue reading >>

A Diabetics Guide To Eggplant

The recommended diet for anyone diagnosed with type 2 diabetes is one that is low in carbohydrates and includes foods which are low on the glycemic index. Thanks to the low-carb, low-calorie properties of the eggplant, and a glycemic index of just 15 (out of a possible 100) its an ideal ingredient for incorporating into your everyday recipes, with countless possibilities ranging from Turkish baba ganoush to Italian caponata, along with Greek moussaka and British eggplant bake too! Eggplant is a tasty and filling vegetable and whats more its a great way of getting more fibre into your diet having a whopping 19 grammes of fibre in an average sized eggplant. How can eggplant prevent and control diabetes? An eggplant rich diet is an effective solution for the prevention of type 2 diabetes , but how can eating more eggplant do this? Studies have found that the consumption of eggplants actually hinders the enzyme which converts starch into blood sugar, making it arguably one of the most effective foods in preventing diabetic issues. Eggplants are high in alpha-glucosidase as well as angiotensin, which both improve glucose absorption. Whilst being packed with fibre, eggplants have a minimal soluble carbohydrate content. The high volume of antioxidants contained in eggplant helps to crush blood sugar generated free radicals in the body. Other diabetes fighting nutrients found in eggplants include in quercetin, beta-carotene, genistein and curcumin. Eggplant is a very low calorie, highly nutrient dense food which makes you feel full, thus preventing overeating Continue reading >>

Eggplant Vs. Blood Sugar

Veggies May Help Manage Type 2 Diabetes Add eggplant to your anti-diabetes arsenal to help keep blood sugar levels under control. Often brought on by excess weight, diabetes undermines insulin production, sending blood sugar soaring. This can triple levels of free radicals — unstable molecules which can wreak havoc on healthy cells — contributing to a variety of diabetic woes, ranging from kidney failure to heart disease and blindness.So how can eggplant help? A study from the University of Massachusetts found that extracts from several eggplant varieties — purple, white and graffiti — inhibited an enzyme that converts starch to blood sugar. The eggplant compounds restrained the glucose-releasing enzyme by as much as 60%, and the effect correlated with antioxidant activity, which also helps squelch blood sugar-generated free radicals. Other ways to help manage — or even avoid — diabetes: Avoid selenium supplements which might increase your risk of developing diabetes by 50%. Get enough vitamin D from sunlight. Eat plenty of spinach, cabbage and celery, top sources of vitamin K, which is linked to lower blood glucose levels. Bring on the broccoli, whose compounds may help reduce diabetic damage. Bonus: Japanese researchers found a compound in eggplant peels that could help halt cancer proliferation. Nasunin blocks the formation of blood vessels that feed malignant tumors, in this basic research. Continue reading >>

Moroccan Eggplant With Tomatoes

Diabetes & You > Recipes > Moroccan Eggplant with Tomatoes Cumin, paprika and cilantro provide bold flavour to this tasty dish. Experiment with spices to give your vegetables an interesting kick. 1 large purple eggplant (about 1 lb/500 g) 1 can (14.5 oz) chopped low sodium tomatoes or 1 pound ripe red tomatoes, peeled, seeded and chopped Trim ends off eggplant, with a vegetable peeler or paring knife. Pare off alternating strips of skin so that the eggplant appears striped. Cut the eggplant into 1-inch cubes. Sprinkle with salt and toss well. In a 10-inch saut pan, warm canola oil over medium-high heat. Add eggplant and saut 1 minute. Add the garlic and saut 30 seconds. Reduce heat to low and cover pan; sweat eggplant for 10 minutes until soft. Stir in cumin, paprika, and cilantro, and saut until mixture smells fragrant, about 10 seconds. Stir in the tomatoes and bring to a boil. Turn heat to medium-low and saut until mixture is thickened and some eggplant is smooth and some chunky, about 7 minutes. Turn off heat and let mixture sit for 5 to 10 minutes before serving to settle the flavours. Continue reading >>

Are Tomatoes Good For Diabetics? - Diabetes Self Caring

Easy Eggplant Recipes: 24 Simple Recipes With Eggplant

Home > Vegetables > Easy Eggplant Recipes: 24 Simple Recipes with Eggplant Easy Eggplant Recipes: 24 Simple Recipes with Eggplant You must be logged in to add a private note. Login | Register We are adding the recipe to your Recipe Box. You must be logged in to add a recipe. Login | Register Whether you're growing some at home or pick up a couple at the local farmer's market, cooking with eggplant is one of our favorite parts about summer. From baked eggplant recipes to eggplant recipes with pasta and more, this is one veggie that can make any meal amazing! Our collection of Easy Eggplant Recipes has tons of variety, so you always have a new meal to cook up with this beloved summer vegetable . Try any one of these eggplant recipes as a main dish and you won't be disappointed. Choose a healthy baked eggplant recipe to warm you up and keep you satisfied, like our Baked Eggplant Parmigiana . Or choose an eggplant recipe with chicken for a hearty meal, like our Chicken Ratatouille . No matter which of these easy eggplant recipes you choose, you're sure to love the addition to your summer diner menu. Put a fancy new spin on roasted veggies with our Italian Veggie Napoleon. Layers of healthy vegetables, cheese, tomato sauce and fresh basil make this a dish to remember! Did you know that eggplants aren't really vegetables? They're actually berries! Eggplants grow on a vine in the same way that tomatoes do, making them a friendly neighbor in the berry department! We love to pick 'em off the vine and whip 'em into someting tasty! Baked eggplant recipes are some of the healthiest, most flavorful summer dinner options. You can avoid the added oil and and fat of fried eggplant recipes by popping your dish in the oven instead. What's not to love?! Layers of breaded eggplant, mozzar Continue reading >>

Eggplant Zucchini Bake

You are here: Home / Main Dishes / Poultry / Eggplant Zucchini Bake We finally have a farmers market in the area where I live and I went a little crazy last week. I bought a ton of eggplants and zucchini and Im not even a big fan of eggplant! The eggplants I got were small and white, shaped like tiny spaghetti squash. The farmer told me to select firm ones; soft ones apparently have a lot of seeds. I think the reason I havent enjoyed eggplant too much in the past was because of the seed factor. I decided to put my eggplants and zucchini together in a noodleless lasagna-like dish with mozzarella and Parmesan and some basil and oregano from my herb garden. I threw in some ground turkey because I had it on hand. Without the turkey, this dish would make an excellent vegetarian entre. This recipe is a bit high in fat due to the oil used in the eggplant preparation and the amount of cheese involved. Feel free to use your eggplant raw or cut back on the amount of cheese to save some fat calories and let me know how it turns out! A riff on eggplant parmigiana with zucchini substituting for noodles Author: Shelby Kinnaird (Diabetic Foodie) 2 cups Oven-Roasted Tomato Sauce or any other tomato-based sauce pound (about 1 medium) zucchini, sliced into rounds Slice eggplant into rounds. Place on a platter (in as close to a single layer as you can get) and sprinkle with kosher salt. Place another platter on top of the eggplant and then add some type of weight such as a cast iron pan. Let sit for 30 minutes to an hour. Meanwhile, brown turkey in skillet over medium heat. Remove turkey to plate lined with paper towels and wipe out skillet. Return turkey to skillet and add tomato sauce and oregano leaves. Once the sauce is heated through, turn off heat. Drain off liquid that has accumul Continue reading >>

Diabetes-Friendly Carrot-Zucchini Bread

Roast Eggplant Dip - Type2diabetes.com

Im not sure what it is at the moment, perhaps my taste buds have matured but I am really loving everything eggplant at the moment! This roast eggplant dip AKA baba ganoush is creamy and delicious and great to have as a snack with a few veggie sticks. It makes about 2 cups of dip which should serve about 6 people and its nice to enjoy warm and freshly made or store it in the fridge until needed and serve it chilled or at room temperature. Cut the eggplants in half and place face down on a greased baking tray and prick the skin with a fork Add the peeled cloves of garlic to the tray and place the tray in the oven for about 45min or until the eggplant is soft on the inside Remove the tray from the oven and once the eggplant is cool enough to handle, scoop out the eggplant flesh with a spoon and place it in a bowl, discard the skins On a chopping board mash the roasted garlic using the back of a fork then add it to the eggplant with the tahini, lemon juice, cumin and salt and mix to combine, or place all the ingredients in a food processor to blend Serve with the olive oil drizzled over the top Continue reading >>

Eggplant Parmesan | Two Sisters That Cook

My husband discovered he had Type 2 Diabetes in January. Immediately his diet needed to change. No pasta, no rice, no potatoes, no bread and of course no sugar. Its been a whirlwind of doctor visits and endless monitoring of his blood sugar. It took a while, but he is stabilized now, and allowed small portions of whole grains and other starches. I adore eggplant. He has never been a fan. Ive made eggplant parmesan in the past, but he has pretty much turned up his nose. I admit, Ive struggled to find a great recipe that didnt taste overly greasy or mushy. I also wanted a recipe that tasted fresh and healthy. I went took out Mollie Katzens Moosewood Cookbook and decided to give her recipe a go. Like Mollie, I too made my sauce from scratch. This way I was assured there was no added sugar. Amazing! My husband devoured it. So, here it is slightly revised and more appropriate for smaller proportions and a family of 2-4 people (4 servings). Preheat oven to 375 degreesFahrenheit. Lightly oil a large baking sheet. Slice the eggplants into circles, about 1/3 inch thick. Pour milk into shallow bowl and bread crumbs on to a lipped plate. Dip each slice in the milk, moistening both sides. Then, press on to bread crumbs ensuring both sides are thoroughly coated. Place slices on the baking sheet and bake until tender about 25 minutes. Spoon some marinara sauce, about 1/4 cup, on to the bottom of adeep casserole dish or 8 x 8square baking pan. Add a layer of eggplant slices and cover with more sauce. Sprinkle some mozzarella over the sauce, then repeat the layering until youve reached the end of your eggplant slices. Top the slices with the last bit of sauce and sprinkle with the parmesan cheese. Bake uncovered at 375 degrees Fahrenheit for about 40 minutes. Casserole should be bubbl Continue reading >>

Stuffed Eggplant - Diabetes Self-management

2 eggplants (about 8 to 12 ounces each), halved lengthwise 1 pound boneless beef sirloin steak, trimmed of visible fat and cut into 1/4-inch strips Preheat oven to 450F. Spray baking dish with cooking spray. Place eggplant halves face-up in large baking dish. Pierce cut sides with fork in approximately 8 places. Sprinkle each eggplant half with 1/4 teaspoon salt. Cover with foil; bake 45 minutes. Meanwhile, spray large nonstick skillet with cooking spray. Add garlic and black pepper; cook over medium heat 2 minutes, stirring lightly. Add beef; cook and stir 5 minutes. Add bell peppers; cook 5 minutes. Add mushrooms; cook 5 minutes. Add water; stir and cover. Remove skillet from heat. Remove eggplant from oven, let cool 5 minutes. Mash cooked eggplant centers with fork, but do not break shells. Top each half with one fourth beef mixture; blend with mashed eggplant. Cover with foil; bake 15 minutes. Remove from oven. Garnish with paprika and parsley. Yield: 4 servings. Serving size: 1 stuffed eggplant half. Calories: 195 calories, Carbohydrates: 12 g, Protein: 25 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 42 mg, Sodium: 348 mg, Fiber: 4 g Exchanges per serving: 2 1/2 Vegetable, 2 1/2 Meat. Disclaimer Statements: Statements and opinions expressed on this Web site are those of the authors and not necessarily those of the publishers or advertisers. The information provided on this Web site should not be construed as medical instruction. Consult appropriate health-care professionals before taking action based on this information. Continue reading >>