Eggplant Casserole Recipe

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Eggplant Casserole
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Ingredients:

Directions:

  1. Peel and dice eggplant
  2. Boil eggplant until soft (about 15 mins.) in salted water
  3. Saute onion and celery for about 5 mins. in butter
  4. Add shrimp and cook another 2-3 mins
  5. Combine with eggplant
  6. Season to taste
  7. Put in baking dish
  8. Sprinkle with crushed cracker crumbs
  9. Bake 30 mins at 350
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 324.05 Kcal (1357 kJ)
Calories from fat 169.37 Kcal
% Daily Value*
Total Fat 18.82g 29%
Cholesterol 55.92mg 19%
Sodium 914.29mg 38%
Potassium 469.91mg 10%
Total Carbs 33.21g 11%
Sugars 7.05g 28%
Dietary Fiber 5.95g 24%
Protein 8.17g 16%
Vitamin C 4.7mg 8%
Iron 0.8mg 4%
Calcium 46.2mg 5%
Amount Per 100 g
Calories 122.16 Kcal (511 kJ)
Calories from fat 63.85 Kcal
% Daily Value*
Total Fat 7.09g 29%
Cholesterol 21.08mg 19%
Sodium 344.67mg 38%
Potassium 177.15mg 10%
Total Carbs 12.52g 11%
Sugars 2.66g 28%
Dietary Fiber 2.24g 24%
Protein 3.08g 16%
Vitamin C 1.8mg 8%
Iron 0.3mg 4%
Calcium 17.4mg 5%

* 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

  • 7.2
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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