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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 176.5
  • Total Fat: 7.3 g
  • Cholesterol: 12.6 mg
  • Sodium: 539.2 mg
  • Total Carbs: 20.8 g
  • Dietary Fiber: 7.9 g
  • Protein: 8.8 g

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

Submitted by: FANGFACEKITTY

Introduction

Stuff I threw together - I wanted to use up some leftover roast so I added it in to get the nutritional value correct but the recipe was intended as vegetarian.

After making it I recommend serving over rice or noodles because it is a little wet, or reducing the tomato sauce/purée to half a can.
Stuff I threw together - I wanted to use up some leftover roast so I added it in to get the nutritional value correct but the recipe was intended as vegetarian.

After making it I recommend serving over rice or noodles because it is a little wet, or reducing the tomato sauce/purée to half a can.

Number of Servings: 4

Ingredients

    1 Tbl extra virgin olive oil (mine is flavored with garlic & rosemary)
    1 eggplant (387 g)
    6-8 button medium button mushrooms (172 g)
    1 Tbl dried basil
    1/8 tsp salt
    1/4 tsp black pepper
    3 cloves garlic (15 g)
    Diced pot roast (88 g)
    1 Tbl crushed red pepper
    1 fresh bay leaf
    1/2 red onion (111 g)
    4 Roma tomatoes (487 g)
    1 can tomato sauce (more like a purée of tomatoes, not like pasta sauce), my can was 400 g
    Italian seasoning blend, to taste

Directions

Preheat oven to 350. Dice eggplant and garlic and slice mushrooms. Toss with olive oil and basil, salt and pepper. Add pot roast (or leave out for a vegetarian dish, I was using up leftovers). Add to baking dish and bake for 30 minutes.

Dice onion and tomatoes and mix with crushed red pepper, bay leaf, Italian season and can of tomato sauce/purée.

After eggplant has cooked for 30 minutes remove from oven and add tomato mixture. Mix and return to oven. Cook for another 30 minutes, or until eggplant is done.

Serving Size: Divide into 4 sections for a hearty serving, or into six for smaller portions.






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