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
Eggplant Casserole
Number of Servings: 4
Ingredients
-
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
Directions
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.
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.
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