Cheesey Eggplant Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 253.9
  • Total Fat: 7.0 g
  • Cholesterol: 15.1 mg
  • Sodium: 430.4 mg
  • Total Carbs: 35.4 g
  • Dietary Fiber: 4.0 g
  • Protein: 11.9 g

View full nutritional breakdown of Cheesey Eggplant Casserole calories by ingredient
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So gooey and cheesey! Very filling So gooey and cheesey! Very filling
Number of Servings: 6


    2 whole eggplants cubed
    1 small onion
    2 cloves garlic minced
    2 cups spahetti sauce
    2 zucchini's diced
    5 1/2 oz mozzerrella
    6oz pasta cooked
    1 tbsp olive oil


heat oil in a large pan. Add onions and begin to sweat on medium low heat. When the onions become fragrant, add the garlic. Stir well to avoid scorching the garlic.

Add the zucchini and eggplant. Stir. Continue to cook over medium heat until the vegetables begin to soften. Usually about 15 minutes. Add the sauce. When sauce becomes heated through add the already cooked pasta and cheese. Stir well

Place in a baking dish and cook on 350 for about 5 minutes, until the cheese is warm and melted.

Serving Size: 6 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user MEWIEGELE.

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