Eggplant Tomato Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 121.1
  • Total Fat: 5.8 g
  • Cholesterol: 4.9 mg
  • Sodium: 125.9 mg
  • Total Carbs: 14.3 g
  • Dietary Fiber: 4.7 g
  • Protein: 4.9 g

View full nutritional breakdown of Eggplant Tomato Casserole calories by ingredient



Number of Servings: 8

Ingredients

    2 Eggplants, sliced
    3 medium tomatoes, sliced
    3 medium onions, sliced
    1 clove garlic
    1 T dried basil
    2 T extra virgin olive oil
    1/2 C grated parmesan

Directions

Brown eggplant slices in skillet, then brown onion slices in same skillet. Rub garlic around bottom and sides of 9x13 pan. Layer eggplant, onion and tomato in pan, alternating vegetables. Sprinkle basil over vegetables, then drizzle olive oil over them. Cover and bake at 375 for 20 minutes. Uncover and sprinkle cheese over vegetables. Return to oven for 5 minutes or until cheese is melted.

Number of Servings: 8

Recipe submitted by SparkPeople user PROFSUSAN.