Eggplant & Tomato Casserole
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 115.3
- Total Fat: 5.2 g
- Cholesterol: 62.1 mg
- Sodium: 200.4 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 1.2 g
- Protein: 7.8 g
View full nutritional breakdown of Eggplant & Tomato Casserole calories by ingredient
Number of Servings: 6
Ingredients
-
2 c eggplant, cubed
1/2 c seasoned bread crumbs
1/3 c chopped onion
3 med garlic cloves, chopped
1 t oregano
1/2 t basil
1/4 teaspoon tyme
1 t black peper
1 t salt
3 medium tomatoes, sliced
1/4 c parmasean cheese, grated
2 eggs
Directions
preheat to 350
pour 2 inches of water into a pot and let simmer
add eggplant and cook until soft
drain well
mash eggplant with breadcrumbs, onion, garlic, and spices
stir in eggs
place in 11x17 baking dish
top w/ tomato slices and parmasean
bake 20 min or until heated through
Serving Size: 6-8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JILLFBROWN.
pour 2 inches of water into a pot and let simmer
add eggplant and cook until soft
drain well
mash eggplant with breadcrumbs, onion, garlic, and spices
stir in eggs
place in 11x17 baking dish
top w/ tomato slices and parmasean
bake 20 min or until heated through
Serving Size: 6-8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JILLFBROWN.