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  Eggplant 1 Large
  Salted boiling water 2 Cup (32 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Onions 4 Large, sliced
  Garlic 2 Clove (10 gm), chopped
  Green pepper 1 , chopped
  Salt 2 Teaspoon
  Pepper 1 Teaspoon
  Bay leaf 1
  Basil 1⁄4 Teaspoon
  Oregano 1⁄4 Teaspoon
  Powdered cloves 1⁄8 Teaspoon
  Buttered bread crumbs 1⁄4 Cup (4 tbs)
  Mushrooms 3⁄4 Pound
  Tomatoes 4 Large, peeled and chopped

Heat oven to 275.
Peel the eggplant and cut in 1" slices.
Cover with boiling water and simmer 10 minutes.
Drain well on paper towels.
Melt the butter, add onions and garlic and saute until lightly browned.
Remove stems from mushrooms (reserve for another use).
Add mushroom caps to onions and garlic and cook, stirring, for 5 minutes.
Add balance of ingredients and simmer 10 minutes.
Using a 2-quart buttered casserole, alternate layers of eggplant and sauce.
Cover with crumbs and bake 1 1/2 hours.

Recipe Summary

Side Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1321 Calories from Fat 451

% Daily Value*

Total Fat 52 g79.3%

Saturated Fat 30.2 g150.9%

Trans Fat 0 g

Cholesterol 121 mg40.3%

Sodium 4156.8 mg173.2%

Total Carbohydrates 204 g67.9%

Dietary Fiber 53.3 g213%

Sugars 92.8 g

Protein 40 g80%

Vitamin A 167.8% Vitamin C 546%

Calcium 50.9% Iron 51%

*Based on a 2000 Calorie diet


Eggplant Casserole Recipe