Try this Company Eggplant Casserole recipe, or contribute your own.
Suggest a better descriptionCook eggplant in small amount of water until slightly tender. Saute onion, celery and pepper in oil until tender. Add soup, cheeses (reserving 1/4 cup Parmesan), tomatoes, crumbs and shrimp. Add to eggplant; pour into large casserole and sprinkle with Parmesan. Bake at 400 until bubbly. MRS FRANCES SOWELL MEMPHIS, TN From the book
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Serving Size: 1 Serving (101g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 416 | ||
Calories from Fat: 303 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.6g | 45 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 18g | ||
Polyunsanturated Fat 7.8g | ||
Cholesterol 24.8mg | 8 % | |
Sodium 433.1mg | 15 % | |
Potassium 164.9mg | 4 % | |
Total Carbohydrate 19.6g | 6 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 17.5g | ||
Protein 10.4g | 15 % | |
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: 416
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