EGGPLANT PUDDING
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 medium eggplant, dice in 1" pieces and boiled in salted water until tender. Drain.1/4 cup butter1.50 cup nonfat milk2 eggs,lightly beaten1 cup Ritz Cheese Cracker crumbs, (15 crackers)Salt and Pepper to taste3 Tbsp. 2% shredded Cheddar Cheese
To the drained eggplant cubes, add the butter and mash. Add milk, eggs, cracker crumbs, salt and pepper. Spoon into 1 quart baking dish. (This will be really full, so put foil or cookie sheet under it.) Sprinkle with the cheddar cheese.
Bake at 350 degrees for 20-30 minutes or until mixture is set but not dry. Serves 4-6.
The calculator would not let me put but one number in for servings, but I calculated them this way:
5 servings would be 218.4
6 servings would be 181
ENJOY!
Number of Servings: 4
Recipe submitted by SparkPeople user JEANSHEP2.
Bake at 350 degrees for 20-30 minutes or until mixture is set but not dry. Serves 4-6.
The calculator would not let me put but one number in for servings, but I calculated them this way:
5 servings would be 218.4
6 servings would be 181
ENJOY!
Number of Servings: 4
Recipe submitted by SparkPeople user JEANSHEP2.
Nutritional Info Amount Per Serving
- Calories: 274.1
- Total Fat: 18.6 g
- Cholesterol: 143.6 mg
- Sodium: 316.6 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 2.3 g
- Protein: 9.8 g