Eggplant Casserole

Eggplant Casserole
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 319.2
  • Total Fat: 14.9 g
  • Cholesterol: 55.5 mg
  • Sodium: 472.6 mg
  • Total Carbs: 26.5 g
  • Dietary Fiber: 3.1 g
  • Protein: 18.4 g

View full nutritional breakdown of Eggplant Casserole calories by ingredient
Submitted by:


My favorite recipe from my grandma's kitchen! My favorite recipe from my grandma's kitchen!
Number of Servings: 6


    One eggplant, peeled and sliced
    Flour for breading eggplant
    Canola oil for frying eggplant
    Lean ground beef - 1 pound
    2 cups of cream of mushroom soup (Campbells 98% fat free)


Peel and slice one eggplant. Submerge slices in cold salt water for a few minutes before frying.

Bread slices in flour.

Spray pan with a liberal coating of Pam, and fry eggplant slices over medium high heat until browned on each side (about three minutes total). Wipe down pan between batches to prevent smokey, burning flour.

(Canola oil may be easier, but will add calories, and is not figured in the nutritional value of this recipe.)

Brown 1 pound hamburger (lean). Drain if necessary.

Layer hamburger, fried eggplant, and one cup of cream of mushroom soup. Repeat. Top with a couple of extra slices, and sprinkle any remaining beef over top.

If you choose you may garnish with some shredded mozerella cheese, although this hasn't been included in the nutritional values.

Number of Servings: 6

Recipe submitted by SparkPeople user CLEMING.

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