Creamy Baked Eggplant Casserole

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Nutritional Info

Servings Per Recipe: 10
Amount Per Serving
Calories: 202.8

Total Fat: 11.2 g
Cholesterol: 30.4 mg
Sodium: 504.5 mg
Total Carbs: 18.9 g
Dietary Fiber: 3.8 g
Protein: 7.8 g

View full nutritional breakdown of Creamy Baked Eggplant Casserole calories by ingredient

Introduction

Eggplant with cream cheese bechamel sauce, red peppers, and summer squash Eggplant with cream cheese bechamel sauce, red peppers, and summer squash

Number of Servings: 10

Ingredients

1 med/large eggplant

1 large red pepper

1/2 pound summer squash

1 jar marinara

1 package cream cheese

3 cups milk

1/2 cup flour

2 teaspoons herb de provence

salt and pepper to taste.

1 tbls olive oil

1/2 cup parmesan

Directions

Mix 1/2 cup milk, flour and cream cheese in a pan just unitl the cream cheese starts to melt and it thickens. Add the rest of of the milk graduallyas it thickens, until all the milk is incorporated... salt to taste.

Slice up eggplant into 1/4 inch slices. brush some of the olive oil in the bottom of a glass baking dish. Put a little of the sauce to line the bottom. Layer the first layer of eggplant, put down a little bit of sauce, and then put on a second layer of eggplant. Pour the bechamel into the casserole dish and spread evenly. Slice the red pepper thinly, and put the rings down in a layer on the bechamel. put down a third layer of eggplant, cover with more sauce. Slice the summer squash *very* thinly and layer on the sauce. brush the tops with a littel olive oil, and sprinkle the herb de provence and the parmesan on top.

Number of Servings: 10

Recipe submitted by SparkPeople user ERI.KAI.JAMAL.