Eggplant Gratin

Eggplant Gratin
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 251.0
  • Total Fat: 8.6 g
  • Cholesterol: 45.9 mg
  • Sodium: 621.6 mg
  • Total Carbs: 36.4 g
  • Dietary Fiber: 8.0 g
  • Protein: 10.9 g

View full nutritional breakdown of Eggplant Gratin calories by ingredient
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Number of Servings: 6


    3 Medium or small eggplant, peeled and cubed. 1 Lg. chopped onion, 1 lg. egg, slightly beaten, 1(10.75oz.) can cream of mushroom soup, 1/3 C. 1% milk, 2 1/2 C. herb-seasoned stuffing mix, 1 Tbs. Smartbalance (butter) melted, 3 garlic cloves, minced, 2oz. grated Romano cheese


Preheat oven to 350 degrees F. Lightly spray a 3quart baking dish to coat. Set aside. Cook eggplant and onion, covered, in small amount of boiling water, 6-7 mins. til tender. Drain in colander, pressing lightly with the back of the spoon to squeeze out excess moisture. In a large bowl, stir together egg, soup, and milk. Add eggplant mixture and 3/4 C. of the stuffing mix. Toss lightly to coat. Transfer to baking dish. In a small bowl toss together the remaining 1/2 C. of stuffing mix, butter, and garlic. Stir in cheese. Spinkle on top of eggplant mixture. Bake 20-25 mins. til heated through and bubbly.

Number of Servings: 6

Recipe submitted by SparkPeople user THESKINNY100.

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