Basque-Style Eggplant Casserole
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 220.8
- Total Fat: 8.6 g
- Cholesterol: 16.8 mg
- Sodium: 837.8 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 6.1 g
- Protein: 13.8 g
View full nutritional breakdown of Basque-Style Eggplant Casserole calories by ingredient
Introduction
Found this recipe in a vegetarian cookbook. Its yummy. Found this recipe in a vegetarian cookbook. Its yummy.Number of Servings: 4
Ingredients
-
6 TBS olive oil, divided
1 onion, cut into strips
2 green bell peppers, seeded and cut into strips
5 cloves garlic, minced
1 (15 oz) can tomato sauce
Salt to taste
1 TBS fines herbs
1/2 c. egg beaters (liquid egg substitute)
1 large eggplant
1/2 c. grated cheese (mozzorella, Parmesan, etc.)
Directions
1. Heat 3 TBS olive oil and saute onions and peppers until tender. Add in tomato sauce, herbs and garlic. Bring to boil. Set aside.
2. Peel and slice eggplant. Dip in egg beater mixture and fry in remaining 3 TBS olive oil. Cook until tender. Layer in a baking dish (13x9").
3. Put half of the cheese (1/4 c) on top of the layer of eggplant. Pour tomato sauce mixture on top. Layer with remaining cheese.
4. Bake in oven at 350 degrees until cheese melts.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user BOHENY01.
2. Peel and slice eggplant. Dip in egg beater mixture and fry in remaining 3 TBS olive oil. Cook until tender. Layer in a baking dish (13x9").
3. Put half of the cheese (1/4 c) on top of the layer of eggplant. Pour tomato sauce mixture on top. Layer with remaining cheese.
4. Bake in oven at 350 degrees until cheese melts.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user BOHENY01.