Try this Eggplant Parmesan Casserole recipe, or contribute your own.
Suggest a better descriptionCut eggplant into 1/2 inch thick slices; brush cut sides with 1/4 cup of the oil (I use olive oil). Arrange in a single layer on a rimmed baking sheet; bake, uncovered, in a 450 degree oven until browned and very soft, about 30 minutes. Heat 1 TBSP. oil (I use olive oil) in a frying pan over medium heat; add onion, mushrooms, and garlic and cook until soft. Add tomato sauce, basil and oregano; simmer, uncovered, for 10 minutes. Season to taste with salt and pepper. Layer about half the eggplant in a shallow 1-1/2 quart (I use a larger one) top with half the sauce, then half the mozzarella and half the Parmesan cheese. Repeat the layers. Bake, uncovered, in a 350 degree oven until hot and bubbly, about 25 minutes. Serves 6 Note: For a whole meal casserole, brown and drain 1 lb. lean ground beef, then add it to the cooked sauce. Posted to EAT-L Digest by Elise Smith
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Serving Size: 1 Serving (276g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 466 | ||
Calories from Fat: 239 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.5g | 35 % | |
Saturated Fat 16.8g | 84 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 106.2mg | 33 % | |
Sodium 1187mg | 41 % | |
Potassium 300.1mg | 8 % | |
Total Carbohydrate 14.9g | 4 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 13g | ||
Protein 41.5g | 59 % | |
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: 466
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