Scalloped Eggplant Casserole Recipe

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0 votes | 2015 views
Servings: 4

Ingredients

Cost per serving $1.92 view details

Directions

  1. Wash and peel eggplant. Cut into 1/2 inch cubes. Cook in boiling salted water about 8 min or possibly till tender. Drain well. Saute/fry onion in oil. Combine sauteed onions, oil and bread crumbs, mixing well. Drain off 1/2 juice of tomatoes.
  2. Place tomatoes, juice, sugar, salt, pepper and spices on range and bring to a boil. Add in onion and bread crumb mix and mix well. Incorporate eggplant into mix. Pour into a greased casserole dish. Top with bread crumbs and Parmesan cheese. Sprinkle with melted butter. Bake at 375 degrees for 30 to 40 min. Top should be nicely browned.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 497g
Recipe makes 4 servings
Calories 368  
Calories from Fat 159 43%
Total Fat 18.03g 23%
Saturated Fat 5.02g 20%
Trans Fat 0.0g  
Cholesterol 28mg 9%
Sodium 1234mg 51%
Potassium 940mg 27%
Total Carbs 46.4g 12%
Dietary Fiber 9.7g 32%
Sugars 17.89g 12%
Protein 9.9g 16%
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