Weight Loss Surgery Cookbook

Chapter 13: Viva la Vegetarian 217

1 eggplant, peeled and sliced into^1 ⁄ 4 -inch

rounds

1 teaspoon salt

1 teaspoon vegetable oil

1 medium onion, roughly chopped

1 garlic clove, minced

One 14-ounce can no-salt-added diced

tomatoes

One 7-ounce can no-salt-added navy beans,

drained and chopped

(^1) ⁄ 2 cup low-sodium vegetable broth
1 teaspoon dried oregano
1 medium zucchini, sliced into^1 ⁄ 4 -inch rounds
1 cup crumbled reduced-fat feta cheese
Topping Sauce (see the following recipe)
(^1) ⁄ 4 cup fresh grated Parmesan cheese
1 Sprinkle the slices of eggplant with salt and let sit for at least 30 minutes. Rinse off the salt.
2 Preheat the oven to 350 degrees and coat a 9-x-11-inch casserole dish with nonstick
cooking spray.
3 Heat oil in a medium sauté pan over medium-high heat. Sauté onion and garlic until
browned, about 3 minutes. Add tomatoes, navy beans, vegetable broth, and oregano.
Cover and simmer on medium low for about 15 minutes.
4 Using^1 ⁄ 3 of each, layer eggplant, zucchini, and feta, and pour^1 ⁄ 3 of the tomato and bean
mixture over the top. Repeat all the layers 2 more times.
5 Bake for about 25 minutes. While baking, make the Topping Sauce.
6 Remove the vegetable casserole from the oven and pour the Topping Sauce over it. Top
with Parmesan cheese and continue to bake for another 30 minutes.
Topping Sauce
Stage: Regular foods
Preparation time: 15 minutes
Resting time: 30 minutes
Cooking time: 1 hour, 15 minutes
Yield: 6 servings (^3 ⁄ 4 cup each)
2 tablespoons butter
2 tablespoons all-purpose flour
11 ⁄ 4 cups nonfat milk
(^1) ⁄ 8 teaspoon nutmeg
1 egg, beaten
Mix together butter, flour, and milk. While whisking, bring to a boil. When it’s thick and
smooth, add nutmeg. Remove from heat and let the mixture cool for about 5 minutes.
Mix in the beaten egg.
Per serving: Calories 210 (From Fat 80); Fat 9g (Saturated 5g); Cholesterol 50mg; Sodium 510mg; Carbohydrate
21g (Dietary Fiber 7g); Protein 13g; Sugar 8g.