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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 218.6
  • Total Fat: 9.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 115.5 mg
  • Total Carbs: 32.4 g
  • Dietary Fiber: 8.6 g
  • Protein: 6.2 g

View full nutritional breakdown of Eggplant Casserole calories by ingredient
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Eggplant Casserole

Number of Servings: 4


    2 1/2 Tbsp EVOO
    1 Zucchini, chopped
    1 Eggplant, diced
    2 large Potatoes, diced
    2 large greem onions, chopped
    4 large tomatoes, chopped
    4 Jalapeños, chopped
    6 cloves garlic, diced
    1/4 cup fresh Parsley, chopped
    1 cup Veggie stock


Soak potato & eggplant separately in salt water for 15 minutes; drain & rinse

Sauté each of the following by itself in EVOO & combine in pot after sautéing: onion; zucchini; eggplant & peppers together; potatoes.

Add tomatoes, garlic & parsley to veggies in the pot. Add vegetable stock and simmer for 40 minutes.

Simmer for 40 minutes

Serving Size: Makes 4 equal servings

Number of Servings: 4

Recipe submitted by SparkPeople user FANGFACEKITTY.

TAGS:  Vegetarian Meals |

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