Eggplant Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 301.7
  • Total Fat: 15.3 g
  • Cholesterol: 60.6 mg
  • Sodium: 142.1 mg
  • Total Carbs: 21.7 g
  • Dietary Fiber: 4.2 g
  • Protein: 20.2 g

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


    Soy Flour, .25 cup, stirred
    Milk, nonfat, 1.5 cup
    Mushrooms, canned, .5 cup
    1 eggplant med diced
    1 large Yellow Pepper chopped
    1/2 Onions, raw, chopped
    Celery, raw, .5 cup, diced
    Ground Pork, 1 pound
    White Rice, long grain, 1 cup
    Butter, unsalted, 2 tbsp


Melt butter in sauce pan, stir in flour and 1/8 teaspoon of pepper. Brown flour for one minute. Remove from heat and whisk in milk, stirring until smooth. Put back on med heat and stir frequently. When mixture starts to steam, stir constantly until mixture comes to a boil. Allow to boil for 2 min, remove from heat, stir in canned mushrooms including juice. Set aside.

Put 2.5 cups water on to boil. When water is in a full rolling boil, add rice, stir, reduce heat to low, cover and allow to simmer until water is absorbed. Put ground pork in skillet, brown over med heat. Add pepper, paprika, red peper, oregano to taste. Ms. Dash also works well. Add onion, celery, yellow pepper, eggplant, and a dash of olive oil. Cook until vegetables are transparent. Spray casserole dish, stir together rice, and mushroom sauce, place in casserole, top with bread crumbs if desired. Bake at 350 degrees for 1 hour. Serves 6.

Number of Servings: 6

Recipe submitted by SparkPeople user BOOKWORMCB.

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