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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 97.6
  • Total Fat: 2.0 g
  • Cholesterol: 0.5 mg
  • Sodium: 285.0 mg
  • Total Carbs: 16.0 g
  • Dietary Fiber: 3.7 g
  • Protein: 4.4 g

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

Submitted by: DILBERTA

Introduction

I was looking through some vintage recipes trying to find some different ways to make eggplant, when I came across this one. The recipe tastes so much like bread stuffing you won't believe it's really eggplant (and neither will anyone else). It was a big hit.

ENJOY!
I was looking through some vintage recipes trying to find some different ways to make eggplant, when I came across this one. The recipe tastes so much like bread stuffing you won't believe it's really eggplant (and neither will anyone else). It was a big hit.

ENJOY!

Number of Servings: 4

Ingredients

    1 medium eggplant
    1/2 teaspoon kosher salt
    1/4 cup egg substitute
    1 stalk celery, chopped fine
    1/3 cup onion, chopped fine
    1 slice bread (about 1.25 oz), soaked in milk and squeezed dry
    1 tablespoon I Can't Believe It's Not Butter, Light Spread
    1/8 cup bread crumbs (or corn flakes)

Directions

PEEL and cut eggplant into circles. Cover with water; add salt. Bring water to a boil and cook 20 minutes until eggplant is tender. Drain.


PREHEAT oven to 350.


PLACE drained eggplant in a large bowl and beat it with a large spoon until semi-smooth. Add the egg substitute, celery, onion, bread and butter. Stir to mix well.


POUR eggplant mixture into a greased dish and top with the bread crumbs. Bake for 30 minutes.


ENJOY!




Serving Size: Makes 4 1-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user DILBERTA.






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