Eggplant casserole

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 95.7
  • Total Fat: 3.5 g
  • Cholesterol: 47.8 mg
  • Sodium: 107.2 mg
  • Total Carbs: 10.8 g
  • Dietary Fiber: 2.9 g
  • Protein: 7.0 g

View full nutritional breakdown of Eggplant casserole calories by ingredient
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Number of Servings: 4


    2 cups of eggplant, peeled, parboiled and drained
    1 large egg
    1/2 cup milk, 1%
    1 1/2 slices toasted bread, cubed
    1/2 cup sharp cheese, reduced calorie
    salt and pepper to taste


Peel, parboil and drain eggplant; put into stand mixer bowl. Add egg and beat until smooth. Add cubed bread, milk and cheese; add salt and pepper to taste. Pour into greased casserole dish and bake at 325 for 30 minutes.

Serving Size: Makes four 3/4 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user VIKIFECAS.

TAGS:  Side Items |

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