Eggplant Stove Bake

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 180.1
  • Total Fat: 1.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 165.7 mg
  • Total Carbs: 33.0 g
  • Dietary Fiber: 9.9 g
  • Protein: 10.7 g

View full nutritional breakdown of Eggplant Stove Bake calories by ingredient
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This has a tasty spice to it and a nice cream from the yogurt This has a tasty spice to it and a nice cream from the yogurt
Number of Servings: 3


    Eggplant, fresh, 1 eggplant, peeled and sliced lengthwise
    walnut acres tuscan white bean soup, 2 cups
    Salsa, .25 cup
    Oikos Organic Greek Yogurt, Plain, 4 oz
    Spinach, fresh, 2 cup

    Romaine Lettuce (salad), 1.5 cup, shredded
    Kellogg's Corn Flakes Cereal, .5 cup


Begin by layering the eggplant in a pan on the stove over medium heat. Add 2 cups of any bean soup with tomato and let simmer, covered until the eggplant begins to turn transluscent (20 mins)

Add in salsa, yogurt and spinach and lower heat, let cook until the eggplant tears apart under the pressure of a spoon. Let the eggplant tear into smaller chunks, then scatter ground corn flakes over the top and let cook another 5 minutes before serving over a bed of Romaine Lettuce. Yum!

Number of Servings: 3

Recipe submitted by SparkPeople user AUBRAZILLA.

TAGS:  Vegetarian Meals |

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