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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 214.7
  • Total Fat: 11.9 g
  • Cholesterol: 38.5 mg
  • Sodium: 173.5 mg
  • Total Carbs: 15.5 g
  • Dietary Fiber: 4.7 g
  • Protein: 12.8 g

View full nutritional breakdown of Eggplant Quesdilla Cassarole calories by ingredient
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Eggplant Quesdilla Cassarole

Submitted by: MITESMOM

Introduction

Eggplant replaces the traditional torillas. This saves sodium, and fat. It provides a good carbohydrate. This can be cut after cooking into desired portions. Then can be heated, placed in the center of salad greens and dressed with salsa for a 'taco' salad Eggplant replaces the traditional torillas. This saves sodium, and fat. It provides a good carbohydrate. This can be cut after cooking into desired portions. Then can be heated, placed in the center of salad greens and dressed with salsa for a 'taco' salad
Number of Servings: 15

Ingredients

    2 fresh peeled large eggplant. sliced to 1/4 inch. Salt them and drain on paper towels 15 min. each side. Then fry over med. heat for 5 min a side.
    1# lean hamburger sauteed (while eggplant is standing).
    1 tsp. chili pwder
    1 tsp cumin
    1 tsp garlic, pwder or fresh
    1/2 tsp. oregano
    1/tsp. crushed red pepper flakes
    1 cup chopped onion
    1 cans tomato sauce (8 oz.)
    1 can corn (83/4 oz.)
    1 can green chilis (small)
    1 can black beans (15 oz.) drained
    2 Cups cheddar cheese

Directions

Having prepared the eggplant and the ground beef, mix together the rest of the ingredients except for the cheese.

Spoon a thin layer of sauce in the bottom of a 9 x 13" pan. top with 1/2 the eggplant and then 1/2 the ground beef.
Spoon half the remaining sauce on top and half the cheese.
complete another layer ending with the remainder of the cheese. Bake 45 min. at 350 degrees
Yields 15 servings

Number of Servings: 15

Recipe submitted by SparkPeople user MITESMOM.






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