Baked Eggplant Casserole Recipe

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0 votes | 2561 views
Servings: 6

Ingredients

Cost per serving $1.02 view details

Directions

  1. Heat oven to 325 F. Peel eggplant and cut in cubes. Cook for 5 min in boiling salted water to cover. Drain and set aside. Mix barbecue sauce and chopped onion. Let stand for 5 min. Immerse 2 large tomatoes in boiling water for 2 min. Drain and remove skin, then slice thin. Fold together barbecue sauce, eggplant, garlic and parsley. Spoon 1/3 into 1 1/2 qt casserole. Top with layer of 1/2 of tomato slices. Repeat and end with eggplant layer. Mix bread crumbs, melted margarine and grated Parmesan cheese. Sprinkle over eggplant. Bake for 45 min.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 185g
Recipe makes 6 servings
Calories 140  
Calories from Fat 50 36%
Total Fat 5.63g 7%
Saturated Fat 1.55g 6%
Trans Fat 0.7g  
Cholesterol 4mg 1%
Sodium 390mg 16%
Potassium 411mg 12%
Total Carbs 19.79g 5%
Dietary Fiber 4.2g 14%
Sugars 9.52g 6%
Protein 3.89g 6%
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