Cheesey Eggplant Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 whole eggplants cubed1 small onion2 cloves garlic minced2 cups spahetti sauce2 zucchini's diced5 1/2 oz mozzerrella6oz pasta cooked1 tbsp olive oil
heat oil in a large pan. Add onions and begin to sweat on medium low heat. When the onions become fragrant, add the garlic. Stir well to avoid scorching the garlic.
Add the zucchini and eggplant. Stir. Continue to cook over medium heat until the vegetables begin to soften. Usually about 15 minutes. Add the sauce. When sauce becomes heated through add the already cooked pasta and cheese. Stir well
Place in a baking dish and cook on 350 for about 5 minutes, until the cheese is warm and melted.
Serving Size: 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MEWIEGELE.
Add the zucchini and eggplant. Stir. Continue to cook over medium heat until the vegetables begin to soften. Usually about 15 minutes. Add the sauce. When sauce becomes heated through add the already cooked pasta and cheese. Stir well
Place in a baking dish and cook on 350 for about 5 minutes, until the cheese is warm and melted.
Serving Size: 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MEWIEGELE.
Nutritional Info Amount Per Serving
- Calories: 253.9
- Total Fat: 7.0 g
- Cholesterol: 15.1 mg
- Sodium: 430.4 mg
- Total Carbs: 35.4 g
- Dietary Fiber: 4.0 g
- Protein: 11.9 g
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