Eggplant (Aubergine) - Tomato Casserole Recipe

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Eggplant (Aubergine) - Tomato Casserole
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Ingredients:

Directions:

  1. Cook onion and eggplant in butter until golden brown.
  2. Add tomatoes, salt, pepper and mix thouroughly.
  3. Pour into casserole.
  4. Top with crumbs.
  5. Bake at 350 for 30 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 154.78 Kcal (648 kJ)
Calories from fat 69 Kcal
% Daily Value*
Total Fat 7.67g 12%
Cholesterol 20.34mg 7%
Sodium 463.93mg 19%
Potassium 411.4mg 9%
Total Carbs 19.94g 7%
Sugars 7.91g 32%
Dietary Fiber 5.5g 22%
Protein 2.59g 5%
Vitamin C 5.5mg 9%
Vitamin A 0.1mg 3%
Calcium 23.3mg 2%
Amount Per 100 g
Calories 76.28 Kcal (319 kJ)
Calories from fat 34.01 Kcal
% Daily Value*
Total Fat 3.78g 12%
Cholesterol 10.02mg 7%
Sodium 228.65mg 19%
Potassium 202.76mg 9%
Total Carbs 9.83g 7%
Sugars 3.9g 32%
Dietary Fiber 2.71g 22%
Protein 1.28g 5%
Vitamin C 2.7mg 9%
Calcium 11.5mg 2%

* 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

  • 2.9
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

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