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Eggplant (Aubergine) Casserole #2 Recipe

Eggplant (Aubergine) Casserole #2 Recipe

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Ingredients:

Serving

3 cups eggplants, cubed
1 onion, sliced
2 tbsp olive oil
salt , to taste
pepper , to taste
8 oz cheddar cheese, grated
1 cup nonfat milk
1 tbsp tabasco chipotle pepper sauce
1 cup dry textured vegetable protein ( textured vegetable protein , available at ny health-foods store)
2 eggs, beaten

Directions:

Preheat oven to 350 degrees.
Heat oil in large fry pan.
Saute eggplant and onions until soft.
While eggplant is cooking, grate cheese and assemble other ingredients.
When cooked, combine with remaining ingredients (mixing thoroughly) and transfer to casserole dish.
Bake until golden and bubbling (about 45 minutes).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	376.16 Kcal (1575 kJ)
Calories from fat	171.02 Kcal
		% Daily Value*
Total Fat	19g	29%
Cholesterol	95.07mg	32%
Sodium	347.2mg	14%
Potassium	1181.73mg	25%
Total Carbs	21.66g	7%
Sugars	12.68g	51%
Dietary Fiber	8.69g	35%
Protein	31.71g	63%
Vitamin C	2.1mg	4%
Iron	0.7mg	4%
Calcium	433.1mg	43%

Amount Per 100 g
Calories	188.83 Kcal (791 kJ)
Calories from fat	85.85 Kcal
		% Daily Value*
Total Fat	9.54g	29%
Cholesterol	47.72mg	32%
Sodium	174.3mg	14%
Potassium	593.24mg	25%
Total Carbs	10.87g	7%
Sugars	6.37g	51%
Dietary Fiber	4.36g	35%
Protein	15.92g	63%
Vitamin C	1.1mg	4%
Iron	0.3mg	4%
Calcium	217.4mg	43%

* 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.

Tastes

salty
savory
bitter
sweet

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