Eggplant Casserole

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 148.3
  • Total Fat: 6.3 g
  • Cholesterol: 114.0 mg
  • Sodium: 304.8 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 2.5 g
  • Protein: 6.3 g

View full nutritional breakdown of Eggplant Casserole calories by ingredient



Number of Servings: 4

Ingredients

    1 med. eggplant
    1 c. chopped onion
    1 tbsp. olive oil
    1 c. canned tomatoes
    1/2 c. cracker crumbs or corn bread
    3/4 tsp. salt (optional)
    1/3 tsp. pepper (optional)
    2 eggs

Directions

Dice eggplant and cook in small amount of water until barely tender. Do not overcook. Drain, saute onion in butter/margarine. Add tomatoes, crumbs, cooked onion and seasonings. Beat eggs well and add to the mixture, stirring while adding. Pour into Pam sprayed casserole dish. Sprinkle with crumbs before baking. Bake 20 to 25 mins. @ 350. Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user DELSGIRL66.