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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (232g) Recipe makes 4 servings |
||
| Calories 455 | ||
| Calories from Fat 260 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 28.9g | 44% | |
| Saturated Fat 11.7g | 58% | |
| Monounsaturated Fat 11.6g | ||
| Polyunsaturated Fat 3.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 151mg | 50% | |
| Sodium 394mg | 16% | |
| Potassium 331mg | 9% | |
| Total Carbohydrate 31.9g | 10% | |
| Dietary Fiber 2.5g | 10% | |
| Sugars 2.6g | ||
| Protein 17.4g | 34% | |
Eggplant (Aubergine) Casserole
SERVES 4 -6
Ingredients
- 2 cups eggplants, cubed
- 1 onion, sliced
- 1 tablespoon olive oil
- 3 tablespoons margarine
- fresh ground pepper
- 125 g shredded cheddar cheese
- 1 cup milk
- 1 cup cracker crumb
- 2 eggs, beaten
Directions
1
Preheat oven to 180°C.2
Heat oil in saucepan.3
Sauté eggplant and onion until soft.4
Remove saucepan from heat and stir through margarine until melted.5
Add remainder of ingredients, and combine well.6
Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.
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- Course > Main Dish
- Course > Side Dishes
- Main Ingredient > Vegetables
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Oven > Casseroles
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Occasion > Everyday
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: StacyMD187373
On Oct 24, 2009
Tasty way to serve eggplant. I made as is, except used a little over 3 cups of eggplant, used only about 1/2 tsp oil, and added extra cheese. It was delicious!
From: Jaimeh
On Aug 9, 2009
Great basic recipe. Make this the first time exactly how the recipe reads then you could put any twist on it you desire.
From: Darenda Phillips
On May 18, 2004
I peeled and I did not soak in salt water. I followed recipe exactly. IT WAS DELICIOUS. The second time I made it I put in part of a package of StoveTop Cornbread Stuffing Mix instead of the crackers. WONDERFUL. Husband loved the recipe both ways. I will make it again.
From: FarmerQuack
On Aug 6, 2005
I loved this recipe, how ever I added 1 cup of summer squash and i cup of zuccini and sauted them along with the eggplant and onion. I also added a little more cheese and I used bread crumbs instead of crackers. It turned out great. It is always good to have a basic recipe that you can add too. Thank you for this one.
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