Eggplant and Summer Squash Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 120.7
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 324.2 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 5.5 g
  • Protein: 5.4 g

View full nutritional breakdown of Eggplant and Summer Squash Casserole calories by ingredient
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Number of Servings: 8


    1 Eggplant
    2 Summer squash
    Chopped onion
    Stewed tomatoes
    White Beans
    Italian seasoning, dry


Cook onion in oil. Add seasonings. Add tomatoes. Cook until liquid is reduced.

Peel eggplant. Slice eggplant and squash. Place slices on oiled cookie sheet and cook till slightly soft at 400F.

Puree beans in blender.

Layer in baking dish - half of sauce, half of eggplant and squash, all of beans, half of eggplant and squash, half of sauce.

Cook at 350 till middle bubbles.

Number of Servings: 8

Recipe submitted by SparkPeople user SGCLENDENON.

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