12 Reviews of Low-Fat, Good Fat Eggplant (Aubergine) Casserole

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!

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.

From: TheDancingCook

On Mar 19, 2005

Yum! Instead of the fresh tomatoes/juice, I used a 14 oz can of diced petite tomatoes, with juice (the juice out of the can was equivalent to 1/2 cup anyway, when drained). I used 1 tsp seasoning salt and the diced onion. After the 1 hour of baking, I topped with some grated parmesan and some shredded 6 cheese Italian blend and baked a few more minutes until melted. Makes a great veggie side dish or a main dish for the vegetarian or for the low carb dieter.

From: ladypit

On Feb 9, 2005

Nice side dish. I ate it reheated over pearl barley and it was a nice basic lunch. Next time I'll peel the eggplant,though. I didn't like the texture or taste of the skin.

From: Zaid'sMommy

On Jun 9, 2005

Yummy! I used this as a South Beach diet food. My husband and friends loved it. I salt the eggplant and let it sit in the colander to get the bitter taste out then rinse before I cook it.

From: Veg Head

On Nov 19, 2006

I'm surprised that others have rated this recipe so high. I thought it was barely okay, and will not make it again.

From: timeforsomethinggoodtoeat

On Oct 3, 2007

I used pepper & basil instead of the salt & seasoning listed; I also had to substitute plain tomato juice with V8. Mixed it with a little brown basmati rice. And well, it was just fantastic! Incredibly moist, and the flavor is kind of sweet-ish. Simple but sensational.

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.

From: angel minnick

On Jun 10, 2004

i thought this recipe was really great....my four year old really hates his veggies but this he fell for.

From: Dana Gianassi

On Jun 21, 2004

This recipe was wonderful.