Try this Eggplant Casserole #6 recipe, or contribute your own.
Suggest a better descriptionBoil the eggplant in salted water until tender. Drain and mash. saute the chopped onion in the butter or margarine. Add shrimp and crabmeat and cook until shrimp are pink. Pour enough milk over bread slices to soak well. Squeeze the bread and add to the eggplant mixture. Season with salt and pepper to taste. Add the eggplant mixture to shrimp and crab mixture. Pour into well greased casserole. Top with bread crumbs and bake at 350 degrees for 20 minutes. Serves 8. From . Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (248g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 146 | ||
Calories from Fat: 60 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 15.7mg | 5 % | |
Sodium 123.3mg | 4 % | |
Potassium 519.9mg | 14 % | |
Total Carbohydrate 20.4g | 6 % | |
Dietary Fiber 7.6g | 30 % | |
Sugars, other 12.9g | ||
Protein 3.6g | 5 % | |
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: 146
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