Eggplant casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 266.9
- Total Fat: 9.2 g
- Cholesterol: 27.5 mg
- Sodium: 1,444.8 mg
- Total Carbs: 34.1 g
- Dietary Fiber: 5.5 g
- Protein: 12.4 g
View full nutritional breakdown of Eggplant casserole calories by ingredient
Number of Servings: 8
Ingredients
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Ground beef, lean, 8 oz
1 cup of Brown rice
Onions, raw, 1 medium, Diced
minced Garlic, 3 tsp
Eggplant, fresh, 1 eggplant, peeled and cut into cubes
*Progresso Bread Crumbs - Italian Style 3/4cup
Parmesan Cheese, grated, 1/4 cup
2- cans of Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano
1 can of Stewed Tomatoes (pureed, optional)
*Kraft Mozzarella Finely shredded Part Skim cheese, 1/2 cup
1 can of mushrooms
Directions
Preheat oven to 350 degrees
cook turkey, onion and garlic-about 7 mins then
add rice, tomatoes and eggplant, cook for another 2-3 mins
Next, add parm cheese and breadcrumbs. Stir and transfer mixture to a large baking dish.
Cover with foil and bake for about 45 mins. Uncover and sprinkle with remaining mozzerella cheese, top with mushrooms and then sprinkle with dried parsley to garnish (optional) bake uncovered for about 10 mins until cheese is melted.
Number of Servings: 8
Recipe submitted by SparkPeople user RLGIRL20.
cook turkey, onion and garlic-about 7 mins then
add rice, tomatoes and eggplant, cook for another 2-3 mins
Next, add parm cheese and breadcrumbs. Stir and transfer mixture to a large baking dish.
Cover with foil and bake for about 45 mins. Uncover and sprinkle with remaining mozzerella cheese, top with mushrooms and then sprinkle with dried parsley to garnish (optional) bake uncovered for about 10 mins until cheese is melted.
Number of Servings: 8
Recipe submitted by SparkPeople user RLGIRL20.
Member Ratings For This Recipe
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LATVIAN_SANDY
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ZRIE014
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NEPTUNE1939
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SHARLIEE
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