Italian Eggplant Casserole
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 (1-pound) eggplant, peeled, cubed1/2 cup seasoned bread crumbs 1/2 cup liquid egg substitute1/2 tsp Garlic powder 1/4 tsp Spice Time Naturally Pure Italian Seasoning 1/8 teaspoon black pepper 1/8 teaspoon Salt 2 Tomatoes, sliced
1. In a soup pot, bring 2 inches of water to a boil. Add eggplant and cook 20-30 minutes covered until soft; drain.
2. Preheat oven to 350 degrees F. Coat a 9-inch square baking dish with cooking spray.
3. In a medium bowl, mash eggplant with a fork. Stir in 1/4 cup bread crumbs, the egg substitute, Italian seasoning, garlic, salt, and pepper.
4. Spread the eggplant mixture in a prepared baking dish and top with tomato slices. Sprinkle tomatoes with remaining bread crumbs and coat with cooking spray.
5. Bake 25 to 30 minutes, or until tomatoes are tender and brown around edges.
Serving Size: makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user ZALFDL72.
2. Preheat oven to 350 degrees F. Coat a 9-inch square baking dish with cooking spray.
3. In a medium bowl, mash eggplant with a fork. Stir in 1/4 cup bread crumbs, the egg substitute, Italian seasoning, garlic, salt, and pepper.
4. Spread the eggplant mixture in a prepared baking dish and top with tomato slices. Sprinkle tomatoes with remaining bread crumbs and coat with cooking spray.
5. Bake 25 to 30 minutes, or until tomatoes are tender and brown around edges.
Serving Size: makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user ZALFDL72.
Nutritional Info Amount Per Serving
- Calories: 59.7
- Total Fat: 1.2 g
- Cholesterol: 23.3 mg
- Sodium: 164.7 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 2.2 g
- Protein: 2.7 g