Eggplant Casserole Recipe

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Eggplant Casserole
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Ingredients:

Directions:

  1. In a saucepan, bring the water to a boil; add eggplant. Boil for 5-8 minutes or until tender;drain and set aside.
  2. In a skillet, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the tomatoes, salt and pepper. Cook and stir for 5 minutes or until tomato is tender. Remove from the heat. Stir in milk, egg and eggplant; mix well.
  3. Transfer to a greased 13-in. x 9-in. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through. Yield: 8 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 216.17 Kcal (905 kJ)
Calories from fat 79.78 Kcal
% Daily Value*
Total Fat 8.86g 14%
Cholesterol 89.62mg 30%
Sodium 166.09mg 7%
Potassium 522.55mg 11%
Total Carbs 12.94g 4%
Sugars 5.69g 23%
Dietary Fiber 3.09g 12%
Protein 22.11g 44%
Vitamin C 20.5mg 34%
Iron 1.3mg 7%
Calcium 70.6mg 7%
Amount Per 100 g
Calories 58.96 Kcal (247 kJ)
Calories from fat 21.76 Kcal
% Daily Value*
Total Fat 2.42g 14%
Cholesterol 24.44mg 30%
Sodium 45.3mg 7%
Potassium 142.52mg 11%
Total Carbs 3.53g 4%
Sugars 1.55g 23%
Dietary Fiber 0.84g 12%
Protein 6.03g 44%
Vitamin C 5.6mg 34%
Iron 0.4mg 7%
Calcium 19.3mg 7%

* 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

  • 4.4
    Points
  • 5
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

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