Basque-Style Eggplant Casserole
- Number of Servings: 4
Ingredients
6 TBS olive oil, divided1 onion, cut into strips2 green bell peppers, seeded and cut into strips5 cloves garlic, minced1 (15 oz) can tomato sauceSalt to taste1 TBS fines herbs1/2 c. egg beaters (liquid egg substitute)1 large eggplant1/2 c. grated cheese (mozzorella, Parmesan, etc.)
1. Heat 3 TBS olive oil and saute onions and peppers until tender. Add in tomato sauce, herbs and garlic. Bring to boil. Set aside.
2. Peel and slice eggplant. Dip in egg beater mixture and fry in remaining 3 TBS olive oil. Cook until tender. Layer in a baking dish (13x9").
3. Put half of the cheese (1/4 c) on top of the layer of eggplant. Pour tomato sauce mixture on top. Layer with remaining cheese.
4. Bake in oven at 350 degrees until cheese melts.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user BOHENY01.
2. Peel and slice eggplant. Dip in egg beater mixture and fry in remaining 3 TBS olive oil. Cook until tender. Layer in a baking dish (13x9").
3. Put half of the cheese (1/4 c) on top of the layer of eggplant. Pour tomato sauce mixture on top. Layer with remaining cheese.
4. Bake in oven at 350 degrees until cheese melts.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user BOHENY01.
Nutritional Info Amount Per Serving
- Calories: 220.8
- Total Fat: 8.6 g
- Cholesterol: 16.8 mg
- Sodium: 837.8 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 6.1 g
- Protein: 13.8 g
Member Reviews