Eggplant Casserole

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 338.4

Total Fat: 13.4 g
Cholesterol: 138.1 mg
Sodium: 906.4 mg
Total Carbs: 13.4 g
Dietary Fiber: 2.3 g
Protein: 39.8 g

View full nutritional breakdown of Eggplant Casserole calories by ingredient

Minutes to Prepare: 15

Minutes to Cook: 30

Number of Servings: 4

Ingredients

4 cups water

1 medium eggplant, peeled and cubed

1 1/2 pounds ground beef

1 medium onion, chopped

1 medium green pepper, chopped

1 can diced tomatoes

salt and pepper to taste

1/2 cup milk

1 egg, beaten

2 tsp italian seasoning

1 tsp ground garlic

Directions

Preheat oven to 375. In a saucepan, bring the water to a boil; add eggplant. Boil for 5-8 minutes or until tender;drain and set aside on a paper towel. In a skillet, cook beef, onion, and green pepper over medium heat until the meat is no longer pink; drain. Add the tomatoes, salt and pepper, garlic, and italian seasoning. Cook and stir for 5 minutes. Remove from the heat. Stir in milk, egg and eggplant; mix well. Transfer to a greased baking dish and top with cheese. Bake uncovered for 30 minutes or until heated through.

Number of Servings: 4

Recipe submitted by SparkPeople user PRINCESSANNIE12.