No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (381g) Recipe makes 3 servings The following items or measurements are not included below: McCormick's salt-free all-purpose seasoning
Calories 110
Calories from Fat 46		(41%)
Amount Per Serving		%DV
	Total Fat 5.1g	7%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 894mg		37%
Potassium 805mg		23%
Total Carbohydrate 15.9g		5%
	Dietary Fiber 7.0g	28%
	Sugars 8.6g
Protein 3.6g		7%
detailed view... how is this calculated?

people who like this recipe also like:

Easy Crock Pot Macaroni and Cheese

By: * Pamela *

Fat Free White Bean Dip

By: Gidget

Low-Fat, Good Fat Eggplant (Aubergine) Casserole

Recipe #93056 | 1¼ hours | 15 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: Emmie Gruchow
Jun 9, 2004

This is adapted from an old Pennsylvania Dutch casserole to fit my ballet diet It is extremely good, low fat and has no "empty calories"- everything fits into the AHA/Diabetic Exchange system. Original credit goes to Rachel Sitler of Berwick, PA for a great, versatile recipe. 1 additional cup of tomato juice can be substituted for tomatoes to make a spaghetti sauce or salsa base. Squash or zucchini, of equal volume and in season, can be used instead of eggplant. This recipe always turns out very good, but I have found that its texture varies greatly with small adjustments in temperature, and from oven to oven. Experiment a little first before planning a dinner party around it Serves 3-4. Store leftovers for up to four days.

SERVES 3 -4 (change servings and units)

Ingredients

1 tablespoon olive oil
1 eggplant, cubed
1 cup mushroom, whole
1/2 cup tomato juice
2 large tomatoes, diced
1 1/2 teaspoons McCormick's salt-free all-purpose seasoning
1 teaspoon salt
1 onion, diced (optional)

Directions

1
Preheat oven to 350°F, and prepare vegetables.
2
In medium bowl, combine olive oil, eggplant, mushrooms and seasoning.
3
Transfer to unprepared baking pan.
4
Bake eggplant mixture for 30 minutes.
5
Mix onion, tomatoes, tomato juice, salt in medium bowl.
6
After thirty minutes, pour tomato juice mixture over eggplant mixture.
7
Bake at 350°F for additional half hour.
8
Allow to cool a little before serving.

Questions about this recipe?

Featured Reviews for This Recipe

From: Meghan

On Feb 18, 2009

This was great! I subbed a can of diced tomatoes, undrained for the diced tomatoes and juice. I threw in some diced asparagus, and a sweet potato. This would have been pretty bland had I not added about 4 cloves of sliced garlic, some hot pepper and some other seasonings. But i love the veggie overload on this!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: SlimGourmet

On Jun 4, 2008

While definitely low-fat, and plenty healthy, this dish is lacking in flavor, and I ADDED 2 cloves of garlic! One hour at 350 is definitely not long enough for cook time either... even with a 3 minute pre-cook of the eggplant in the microwave before hand, the vegetables were ALL too crunchy at the end. Next time I'll try a lower temp for a longer time.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: AliciaMeck

On Jun 23, 2004

This dish was soooo yummy and easy to make! Since I used canned tomatoes, mushrooms, and frozen chopped onions, I literally just threw everything into a casserole dish! Very healthy, too!

5 people found this review helpful

Was this review helpful to you? YES | NO

From: JawjaCook

On Apr 26, 2006

This recipe inspired me to try a version on the grill. I took one of those grill foil bags, dumped in the ingredients, sealed it and let it cook for 30 minutes(turning once or twice). Delish that night and made a nice, cold side-dish the next day.

3 people found this review helpful

Was this review helpful to you? YES | NO

Read all 12 reviews