Try this Scalloped Eggplant Casserole recipe, or contribute your own.
Suggest a better descriptionCook eggplant in boiling salted water until soft. Drain and mash. Add butter, onion, salt and pepper, stirring well. Beat the eggs and add milk. Add mixture to the eggplant. Add cracker crumbs and 1/2 cup grated cheese. Bake in a 2-1/2 quart casserole at 350? for 45 minutes or until firm in the middle. During last few minutes sprinkle remaining 1/2 cup cheese on top and allow to bubble. Yield: 10 to 12 servings. MRS. RICHARD ALLIN, SR. HELENA, AR From
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Serving Size: 1 Serving (285g) | ||
Recipe Makes: 10 | ||
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Calories: 326 | ||
Calories from Fat: 197 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.8g | 29 % | |
Saturated Fat 10.9g | 54 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 354mg | 109 % | |
Sodium 387.1mg | 13 % | |
Potassium 527.5mg | 14 % | |
Total Carbohydrate 19.2g | 6 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 13.2g | ||
Protein 15.3g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 326
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