Eggplant Casserole
Ingredients:
1 whole eggplant, raw, peeled
½ teaspoon salt
1 tablespoon onion, chopped
1/3 cup low fat cheddar cheese, shredded
1/8 teaspoon black pepper
2 eggs
3 tablespoons dry breadcrumbs
Directions:
- Soak eggplant in salted water 15 minutes. Rinse in cold water.
- Cook eggplant in a very small amount of water about 3 – 5 minutes or until tender.
- Add onion, pepper and cheese.
- Pour beaten eggs over all and top with breadcrumbs.
- Bake 30 – 40 minutes at 350º
Nutrition Facts |
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| Serving Size: 1/4th recipe |
% Daily Value |
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| Calories 100 Calories from fat: 35 | ||||
| Total Fat 3.5g |
6% |
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| Saturated Fat 1.5g |
6% |
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| Cholesterol 110mg |
36% |
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| Sodium 430mg |
18% |
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| Total Carbohydrate 11g |
4% |
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| Dietary Fiber 3g |
12% |
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| Sugars 4g |
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| Protein 7g |
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| Vitamin A 6% Vitamin C 4% | ||||
| Calcium 8% Iron 6% | ||||
| Percent Daily Values are based on a 2,000 calorie diet. | ||||
Tags: eggplant casserole recipe, eggplant recipes, how to cook eggplant, vegetable casseroles