Eggplant Tomato Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
2 small eggplants (about 1 1/2 lbs)1 egg, beaten1 small onion, chopped1/2 cup bread crumbs1/2 tsp black pepper1 tsp fresh chopped or dried oregano2 large tomatoes, sliced1/4 cup shredded cheese
Peel and slice eggplant. Place slices in a pan with about 1 inch of water and cover. Bring to a boil and then reduce heat to medium and continue cooking for about 10 minutes. Drain eggplant and mash. Add egg, onion, breadcrumbs, pepper and oregano and mix well.
To make this a bit spicier, replace black pepper with cayenne or paprika.
Preheat over to 375F. Spray a casserole dish lightly with cooking spray. Cover bottom of casserole dish with half of the tomato slices and then spoon eggplant mix in and top with rest of tomato slices. Sprinkle cheese on top. Bake for about 25 minutes.
Number of Servings: 9
Recipe submitted by SparkPeople user NANCYJAC.
To make this a bit spicier, replace black pepper with cayenne or paprika.
Preheat over to 375F. Spray a casserole dish lightly with cooking spray. Cover bottom of casserole dish with half of the tomato slices and then spoon eggplant mix in and top with rest of tomato slices. Sprinkle cheese on top. Bake for about 25 minutes.
Number of Servings: 9
Recipe submitted by SparkPeople user NANCYJAC.
Nutritional Info Amount Per Serving
- Calories: 73.2
- Total Fat: 2.2 g
- Cholesterol: 26.9 mg
- Sodium: 76.3 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 2.5 g
- Protein: 3.4 g
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