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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 177.0
  • Total Fat: 3.3 g
  • Cholesterol: 3.5 mg
  • Sodium: 576.3 mg
  • Total Carbs: 32.2 g
  • Dietary Fiber: 4.4 g
  • Protein: 6.4 g

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

Submitted by: MINORCANLDY

Introduction

A very easy and filling. A stuffing like quality which tastes sinful but isn't. Perfect for a side dish to compliment any chicken or pork recipe. Even kids like this! A very easy and filling. A stuffing like quality which tastes sinful but isn't. Perfect for a side dish to compliment any chicken or pork recipe. Even kids like this!
Number of Servings: 6

Ingredients

    * Butter, salted, 1 pat (1" sq, 1/3" high)
    * Milk, canned, evaporated, nonfat, 1 cup
    * Onions, raw, 1 cup, chopped
    * Eggplant, pealed and cubed 800 gm
    * Saltine Crackers (Saltines), (4 oz)
    * Pepper, black, 2 dash
    * Water, tap, .50 cup (4oz)

Directions

Add water to heavy deep skillet . Add onion, saute onion till tender. Add in peeled cubed eggplant. Saute' and let simmer on high (uncovered)...till the water is almost gone (eggplant has a lot of water which will cook out).

Remove the onion/eggplant. Put in large bowl. Smash up the Salteens, and add them in the bowl. Pour in skim can milk, mix the whole thing up. Pour into baking casserole dish. Place in Microwave and nuke for 5 minutes. Or in conventional oven at 400 for 15 minutes. Either way just bake till hot and bubbly... Then top with the pat of butter and let spread it all over the top. Blot any excess butter if you see any. You may then broil it to brown it if you feel you need too. I skip this because It doesn't matter to me.

Serve with any meat. -
Makes approximately 6 - 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user MINORCANLDY.






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