Try this Eggplant Casserole recipe, or contribute your own.
Suggest a better descriptionPeel and slice eggplant. Boil in salted water until tender. Drain and add remaining ingredients. Mix well. Pour into greased two quart casserole. Bake in preheated oven at 350 F for 30 to 40 minutes. To freeze, cook completely; seal lid of casserole with freezer tape. To thaw place in 375 F oven about 25 to 30 minutes. Serves 6. If you dont want to keep your casserole dishes tied up in the freezer, remove food from freezer when it has frozen solid, wrap in aluminum foil and store. When ready to serve slip casserole back into original dish and heat. Posted to recipelu-digest by "Diane Geary"
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Serving Size: 1 Serving (404g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 820 | ||
Calories from Fat: 284 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.5g | 42 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 12.3g | ||
Polyunsanturated Fat 8.4g | ||
Cholesterol 354.7mg | 109 % | |
Sodium 2765.1mg | 95 % | |
Potassium 681.7mg | 18 % | |
Total Carbohydrate 103g | 30 % | |
Dietary Fiber 10.2g | 41 % | |
Sugars, other 92.8g | ||
Protein 31.8g | 45 % | |
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: 820
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