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Baked Eggplant Casserole

 

101

Yield

1

casserole

Prep

20

min

Cook

60

min

Ready

90

min

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

1 ½ pounds eggplant
cubed 1 1/2 inch
½ cup barbecue sauce
bottled
1 tablespoon onion, dried flakes
2 large tomatoes
1 clove garlic
minced
1 tablespoon parsley leaves
chopped
cup bread crumbs
fine, dry
2 tablespoons margarine
melted
¼ cup Parmesan cheese
grated

Directions

Heat oven to 325℉ (160℃).

Peel eggplant and cut in cubes.

Cook for 5 minutes in boiling salted water to cover.

Drain and set aside.

Mix barbecue sauce and minced onion.

Let stand for 5 minutes.

Immerse 2 large tomatoes in boiling water for 2 minutes.

Drain and remove skin, then slice thin.

Fold together barbecue sauce, eggplant, garlic and parsley.

Spoon ⅓ into 1½ quart casserole.

Top with layer of ½ of tomato slices.

Repeat and end with eggplant layer.

Mix bread crumbs, melted margarine and grated Parmesan cheese.

Sprinkle over eggplant.

Bake for 45 minutes.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 318g (11.2 oz)
Amount per Serving
Calories 22135% of calories from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 595mg 25%
Total Carbohydrate 11g 11%
Dietary Fiber 8g 31%
Sugars g
Protein 13g
Vitamin A 24% Vitamin C 30%
Calcium 12% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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