Italian Eggplant Casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 59.7
- Total Fat: 1.2 g
- Cholesterol: 23.3 mg
- Sodium: 164.7 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 2.2 g
- Protein: 2.7 g
View full nutritional breakdown of Italian Eggplant Casserole calories by ingredient
Introduction
Bring the flavors of Italy into your kitchen with our delicious Italian Eggplant Casserole! This recipe is a healthier, lighter version of it's original counter part. With all the yummy flavors and amazing textures, you're going to find it hard to believe it's made fro a diabetic-friendly lifestyle! This is a perfect any-time dinner that you can cook up for the whole family. Bring the flavors of Italy into your kitchen with our delicious Italian Eggplant Casserole! This recipe is a healthier, lighter version of it's original counter part. With all the yummy flavors and amazing textures, you're going to find it hard to believe it's made fro a diabetic-friendly lifestyle! This is a perfect any-time dinner that you can cook up for the whole family.Number of Servings: 8
Ingredients
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1 (1-pound) eggplant, peeled, cubed
1/2 cup seasoned bread crumbs
1/2 cup liquid egg substitute
1/2 tsp Garlic powder
1/4 tsp Spice Time Naturally Pure Italian Seasoning
1/8 teaspoon black pepper
1/8 teaspoon Salt
2 Tomatoes, sliced
Tips
Before You Start Cooking!
TIP: For some added pizzazz, in a skillet over medium heat, cook and stir 1/3 cup shopped onion and 2 minced garlic cloves until onion is tender. Stir into eggplant mixture, then bake.
Directions
1. In a soup pot, bring 2 inches of water to a boil. Add eggplant and cook 20-30 minutes covered until soft; drain.
2. Preheat oven to 350 degrees F. Coat a 9-inch square baking dish with cooking spray.
3. In a medium bowl, mash eggplant with a fork. Stir in 1/4 cup bread crumbs, the egg substitute, Italian seasoning, garlic, salt, and pepper.
4. Spread the eggplant mixture in a prepared baking dish and top with tomato slices. Sprinkle tomatoes with remaining bread crumbs and coat with cooking spray.
5. Bake 25 to 30 minutes, or until tomatoes are tender and brown around edges.
Serving Size: makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user ZALFDL72.
2. Preheat oven to 350 degrees F. Coat a 9-inch square baking dish with cooking spray.
3. In a medium bowl, mash eggplant with a fork. Stir in 1/4 cup bread crumbs, the egg substitute, Italian seasoning, garlic, salt, and pepper.
4. Spread the eggplant mixture in a prepared baking dish and top with tomato slices. Sprinkle tomatoes with remaining bread crumbs and coat with cooking spray.
5. Bake 25 to 30 minutes, or until tomatoes are tender and brown around edges.
Serving Size: makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user ZALFDL72.
