EGGPLANT PUDDING
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 274.1
- Total Fat: 18.6 g
- Cholesterol: 143.6 mg
- Sodium: 316.6 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 2.3 g
- Protein: 9.8 g
View full nutritional breakdown of EGGPLANT PUDDING calories by ingredient
Introduction
This is an old favorite of mine, and is much like the one Morrison's Cafeteria used to serve called "Scalloped Eggplant" This is an old favorite of mine, and is much like the one Morrison's Cafeteria used to serve called "Scalloped Eggplant"Number of Servings: 4
Ingredients
-
1 medium eggplant, dice in 1" pieces and boiled in salted water until tender. Drain.
1/4 cup butter
1.50 cup nonfat milk
2 eggs,lightly beaten
1 cup Ritz Cheese Cracker crumbs, (15 crackers)
Salt and Pepper to taste
3 Tbsp. 2% shredded Cheddar Cheese
Directions
To the drained eggplant cubes, add the butter and mash. Add milk, eggs, cracker crumbs, salt and pepper. Spoon into 1 quart baking dish. (This will be really full, so put foil or cookie sheet under it.) Sprinkle with the cheddar cheese.
Bake at 350 degrees for 20-30 minutes or until mixture is set but not dry. Serves 4-6.
The calculator would not let me put but one number in for servings, but I calculated them this way:
5 servings would be 218.4
6 servings would be 181
ENJOY!
Number of Servings: 4
Recipe submitted by SparkPeople user JEANSHEP2.
Bake at 350 degrees for 20-30 minutes or until mixture is set but not dry. Serves 4-6.
The calculator would not let me put but one number in for servings, but I calculated them this way:
5 servings would be 218.4
6 servings would be 181
ENJOY!
Number of Servings: 4
Recipe submitted by SparkPeople user JEANSHEP2.
