Scalloped Eggplant Casserole

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 107.7
  • Total Fat: 3.5 g
  • Cholesterol: 5.1 mg
  • Sodium: 776.3 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 3.2 g
  • Protein: 9.2 g

View full nutritional breakdown of Scalloped Eggplant Casserole calories by ingredient
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low fat low fat
Number of Servings: 4


    1 Medium eggplant (peeled) and cubed
    1 tsp. salt
    1 tlb. light butter
    1/4 cup chopped onion
    salt & pepper to taste
    1/4 cup egg beaters
    1/3 cup nonfat milk
    1/2 cup coarse cracker crumbs, saltines
    3/4 cup shredded low fat cheese


Cook eggplant in boiling salted water until done.
Drain and mash. Add butter, onion, salt,and pepper; blend well. Whisk egg beaters and milk; stir into eggplant mixture. Stir in cracker crumbs and 1/2 of the cheese. Bake in 1 quart casserole dish at 325 for 35 to 45 minutes, or until set in center. Or, bake in 4 small ramekins (6oz). Sprinkle with remaining cheese and bake until cheese melts and browns.
Serves 4, 3/4 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user DIETINGGRAMMY.

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