Eggplant Tomato Casserole

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 73.2
  • Total Fat: 2.2 g
  • Cholesterol: 26.9 mg
  • Sodium: 76.3 mg
  • Total Carbs: 11.0 g
  • Dietary Fiber: 2.5 g
  • Protein: 3.4 g

View full nutritional breakdown of Eggplant Tomato Casserole calories by ingredient
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Number of Servings: 9


    2 small eggplants (about 1 1/2 lbs)
    1 egg, beaten
    1 small onion, chopped
    1/2 cup bread crumbs
    1/2 tsp black pepper
    1 tsp fresh chopped or dried oregano
    2 large tomatoes, sliced
    1/4 cup shredded cheese


Peel and slice eggplant. Place slices in a pan with about 1 inch of water and cover. Bring to a boil and then reduce heat to medium and continue cooking for about 10 minutes. Drain eggplant and mash. Add egg, onion, breadcrumbs, pepper and oregano and mix well.

To make this a bit spicier, replace black pepper with cayenne or paprika.

Preheat over to 375F. Spray a casserole dish lightly with cooking spray. Cover bottom of casserole dish with half of the tomato slices and then spoon eggplant mix in and top with rest of tomato slices. Sprinkle cheese on top. Bake for about 25 minutes.

Number of Servings: 9

Recipe submitted by SparkPeople user NANCYJAC.

TAGS:  Side Items |

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