Vegan Eggplant Casserole

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 88.3
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 126.2 mg
  • Total Carbs: 15.7 g
  • Dietary Fiber: 5.3 g
  • Protein: 4.6 g

View full nutritional breakdown of Vegan Eggplant Casserole calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 8


    2 Large eggplants, chopped 1-2 inch cubes (do not peel)
    1c onions, chopped
    3 cans black beans (low or no sodium is preferred)
    1 c vegetable broth
    3 Scallions, chopped
    4 cloves garlic, minced
    1 cup sliced mushrooms
    1 c green peppers chopped
    1 container of grape tomatoes, chopped
    2 TBS fresh basil
    2 TBS fresh parsley
    1 TBS Paprika
    1Tsp Thyme


Combine all ingredients except the beans and the eggplant, and bring to a boil. Add eggplant and the beans and simmer on low heat for about 30 minutes, stirring periodically. Ready to eat. Serves 8

Serving Size: Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user WILLBOYWONDER.

Rate This Recipe

Member Ratings For This Recipe