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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 294.6
  • Total Fat: 10.0 g
  • Cholesterol: 30.8 mg
  • Sodium: 851.8 mg
  • Total Carbs: 23.7 g
  • Dietary Fiber: 5.7 g
  • Protein: 29.8 g

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

Number of Servings: 2


    * Onions, raw, 1 medium (2-1/2" dia) (remove)
    * Garlic, 2 cloves (remove)
    * *Tomatoes, red, ripe, canned, whole, no salt added, 2 cup (remove)
    * Oregano, ground, 1 tsp (remove)
    * Basil, .33 tbsp (remove)
    * Eggplant, fresh, 2 cup, cubes (remove)
    * Mozzarella Cheese, part skim milk, 2 oz (remove)
    * Cottage Cheese, 1% Milkfat, .5 cup (not packed) (remove)
    * Parmesan Cheese, grated, .25 cup (remove)
    * Xantham Gum, 0.5 tsp (remove)


Coat a large skillet with nonstick cooking spray. Add the onion and garlic to the skillet and saute over low heat until onion is tender, about 6 minutes. Stir in undrained whole tomatoes, tomato paste, parsley, oregano, basil and salt and pepper to taste. Bring mixture to a boil; reduce heat and let * simmer*, uncovered, for 40-50 minutes, stirring occasionally. Arrange eggplant slices on a steamer rack, place in a large pot to which 1 inch of water has been added, and steam for about 5 minutes until eggplant is tender. Do not overcook. Combine the mozzarella and cottage cheeses together and set aside. Coat a 13 x 9 inches baking pan with nonstick cooking spray and place a layer of eggplant in the pan. Top eggplant with some of the sauce mixture and some of the cheese mixture and sprinkle with Parmesan cheese. Repeat the steps in layers until all the ingredients are used. * Bake* at 350° F for 30-35 minutes and serve hot.

Number of Servings: 2

Recipe submitted by SparkPeople user IVORY1825.

TAGS:  Vegetarian Meals |

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