Eggplant & Tomato Casserole
- Number of Servings: 6
Ingredients
2 c eggplant, cubed1/2 c seasoned bread crumbs1/3 c chopped onion3 med garlic cloves, chopped1 t oregano1/2 t basil1/4 teaspoon tyme1 t black peper1 t salt3 medium tomatoes, sliced1/4 c parmasean cheese, grated2 eggs
preheat to 350
pour 2 inches of water into a pot and let simmer
add eggplant and cook until soft
drain well
mash eggplant with breadcrumbs, onion, garlic, and spices
stir in eggs
place in 11x17 baking dish
top w/ tomato slices and parmasean
bake 20 min or until heated through
Serving Size: 6-8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JILLFBROWN.
pour 2 inches of water into a pot and let simmer
add eggplant and cook until soft
drain well
mash eggplant with breadcrumbs, onion, garlic, and spices
stir in eggs
place in 11x17 baking dish
top w/ tomato slices and parmasean
bake 20 min or until heated through
Serving Size: 6-8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JILLFBROWN.
Nutritional Info Amount Per Serving
- Calories: 115.3
- Total Fat: 5.2 g
- Cholesterol: 62.1 mg
- Sodium: 200.4 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 1.2 g
- Protein: 7.8 g
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