Eggplant ala Najwa Middle Eastern Eggplant Casserole

2 large eggplants
10 oz. Worthington vegeburger(1/2 can)
2 large onions, sliced
1 small onion, chopped
1 head of garlic (use all cloves, sliced)
2 Tbs. olive oil
1/2 tsp. cinnamon
1/2 tsp. allspice
2 large tomatoes, sliced
1 cup cooked garbanzo beans or
1-16 oz. can, drained
1-16 oz. can tomato sauce*
2 cups water vegetable spray

Cut the unpeeled eggplant in 1/2 inch rounds. "Fry" in the vegetable spray. Slice the large onions into rings and
sauté in 1 Tbs. olive oil with the sliced garlic. Chop the small onion and sauté with the vegeburger in 1 Tbs. olive oil. Add cinnamon and allspice to the vegeburger. Place a layer of eggplant in the bottom of a 9 x 13 Pyrex casserole that has been sprayed with vegetable spray.

On each piece of eggplant, put a layer of vegeburger followed by a layer of the onion and garlic mixture, and top with a slice of tomato. Cover each piece of stuffed eggplant with another piece of eggplant of similar size. Place garbanzo beans on top. Combine tomato sauce and water and pour over garbanzo beans. Bake for 30 minutes in a 350º oven.


Serves 12
* For lower sodium version, use tomato sauce with no added salt.

Nutritional Analysis per Serving:
Calories 152
Fat, gm 3.8
Cholesterol, mg 0
Sodium, mg 299/180*
Diabetic Exchanges 1/2 starch, 1/2 high fat protein,
3 vegetables

Heart Healthy Food Sponsored by Loma Linda International Heart Institute
Recipe Source: Najwa Medina, catering director for Loma Linda University

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