Eggplant (Aubergine) Casserole Recipe

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Eggplant (Aubergine) Casserole
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Ingredients:

Directions:

  1. Boil eggplant and onion in enough water to cover and salt for 20 minutes. Drain very good.
  2. Mix all other ingredients to eggplant and onion mixture. Spray a 11/2 quart casserole dish with vegetable spray.
  3. Add the eggplant mixture to the casserole dish. Put the french fried chedder onions on top.
  4. Bake at 400 degrees for 45 minutes or until bubbly and golden brown.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 500.8 Kcal (2097 kJ)
Calories from fat 347.83 Kcal
% Daily Value*
Total Fat 38.65g 59%
Cholesterol 72.48mg 24%
Sodium 1107.38mg 46%
Potassium 631.98mg 13%
Total Carbs 32.22g 11%
Sugars 11.77g 47%
Dietary Fiber 7.42g 30%
Protein 12.06g 24%
Vitamin C 6.5mg 11%
Vitamin A 0.7mg 24%
Iron 0.3mg 2%
Calcium 273.8mg 27%
Amount Per 100 g
Calories 122.93 Kcal (515 kJ)
Calories from fat 85.38 Kcal
% Daily Value*
Total Fat 9.49g 59%
Cholesterol 17.79mg 24%
Sodium 271.83mg 46%
Potassium 155.14mg 13%
Total Carbs 7.91g 11%
Sugars 2.89g 47%
Dietary Fiber 1.82g 30%
Protein 2.96g 24%
Vitamin C 1.6mg 11%
Vitamin A 0.2mg 24%
Iron 0.1mg 2%
Calcium 67.2mg 27%

* 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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Recipe Tags

Weightwatchers Points

  • 12.4
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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