Baked Eggplant Casserole Recipe

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Baked Eggplant Casserole
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  1. Cook eggplant, covered, in salted water, until just tender.
  2. Drain well.
  3. In saucepan, cook onions and green pepper with butter until just tender.
  4. Blend in flour. Stir in soup and seasonings.
  5. Heat and stir until bubbly.
  6. Remove from heat.
  7. Stir about half the mixture into beaten eggs.
  8. Return to saucepan.
  9. Fold in tomatoes, cheese and eggplant.
  10. Bake in buttered casserole at 350 degrees for 35 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 190.37 Kcal (797 kJ)
Calories from fat 124.69 Kcal
% Daily Value*
Total Fat 13.85g 21%
Cholesterol 99.46mg 33%
Sodium 403.05mg 17%
Potassium 199.4mg 4%
Total Carbs 7.63g 3%
Sugars 3.16g 13%
Dietary Fiber 1.91g 8%
Protein 10.29g 21%
Vitamin C 8.4mg 14%
Vitamin A 0.6mg 21%
Iron 0.5mg 3%
Calcium 224mg 22%
Amount Per 100 g
Calories 116.24 Kcal (487 kJ)
Calories from fat 76.13 Kcal
% Daily Value*
Total Fat 8.46g 21%
Cholesterol 60.73mg 33%
Sodium 246.1mg 17%
Potassium 121.75mg 4%
Total Carbs 4.66g 3%
Sugars 1.93g 13%
Dietary Fiber 1.16g 8%
Protein 6.28g 21%
Vitamin C 5.1mg 14%
Vitamin A 0.4mg 21%
Iron 0.3mg 3%
Calcium 136.8mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.6
  • 5

Good Points

  • saturated fat free

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