Mexican eggplant casserole

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 208.7
  • Total Fat: 11.2 g
  • Cholesterol: 29.7 mg
  • Sodium: 890.2 mg
  • Total Carbs: 19.6 g
  • Dietary Fiber: 6.1 g
  • Protein: 10.9 g

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

Ingredients

    Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb)
    Mushrooms, fresh, 8 small
    Tomato Sauce, 425 grams
    Jalapeno Peppers, 2 pepper
    Onions, raw, .25 cup, chopped
    Black Olives, 68 grams
    Garlic powder, .5 tsp
    Cumin, .5 tsp
    Cheddar Cheese, 1 cup, shredded

Directions

Preheat oven to 350 degrees. Slice eggplant and bake on cookie sheet sprayed with oil until soft.
While baking eggplant, in small pot, simmer tomato sauce, chopped peppers, chopped onions, chopped olives, garlic powder, and cumin for 10 mins.
Later egg plant in 2 QT casserole sprayed with oil with tomato sauce and chopped mushroom. Top with cheese. Bake about 20 or 30 minutes until heated through and hot.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user JENVANDALSEM.

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