Eggplant Casserole

Name: Eggplant Casserole Recipe
Yield: 4
Ingredients: 1 med. eggplant; 1 c. chopped onion; 1 tbsp. olive oil; 1 c. canned tomatoes; 1/2 c. cracker crumbs or corn bread; 3/4 tsp. salt (optional); 1/3 tsp. pepper (optional); 2 eggs

Number of Servings: 4

Ingredients

1 med. eggplant1 c. chopped onion1 tbsp. olive oil1 c. canned tomatoes1/2 c. cracker crumbs or corn bread3/4 tsp. salt (optional)1/3 tsp. pepper (optional)2 eggs

Directions

Dice eggplant and cook in small amount of water until barely tender. Do not overcook. Drain, saute onion in butter/margarine. Add tomatoes, crumbs, cooked onion and seasonings. Beat eggs well and add to the mixture, stirring while adding. Pour into Pam sprayed casserole dish. Sprinkle with crumbs before baking. Bake 20 to 25 mins. @ 350. Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user DELSGIRL66.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 148.3
Total Fat: 6.3 g
Cholesterol: 114.0 mg
Sodium: 304.8 mg
Total Carbs: 17.3 g
Dietary Fiber: 2.5 g
Protein: 6.3 g

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