You are here

Eggplant Skillet Casserole

Western.Chefs's picture
Eggplant Skillet Casserole is simply a delicious side dish recipe. Try this Eggplant Skillet Casserole; I bet, you will get a huge fan following for this one.
  Garlic 1 Clove (5 gm)
  Eggplant 1 Medium, pared and cut into 0.5-inch slices
  Water 1 Cup (16 tbs)
  Bread crumbs 3 Cup (48 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Chopped fresh parsley 1⁄2 Cup (8 tbs)
  Ground ginger 1⁄4 Teaspoon
  Celery seeds 2 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Melted butter/Margarine 1⁄2 Cup (8 tbs)

Rub skillet with garlic; cover bottom with 1/3 of eggplant slices.
Add water to depth of 1/4 inch.
Combine bread crumbs, onion, parsley, ginger, celery seeds, salt, and pepper; toss with butter or margarine.
Sprinkle 1/3 of bread crumb mixture on first layer of eggplant.
Add 2 more layers of eggplant alternately with bread crumb mixture.
Cover skillet; steam slowly for 15 to 20 minutes or until tender.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1376 Calories from Fat 882

% Daily Value*

Total Fat 101 g155%

Saturated Fat 57.3 g286.5%

Trans Fat 0 g

Cholesterol 232.2 mg77.4%

Sodium 3934.8 mg163.9%

Total Carbohydrates 109 g36.4%

Dietary Fiber 20.7 g82.8%

Sugars 16.4 g

Protein 22 g44.1%

Vitamin A 106.8% Vitamin C 95.6%

Calcium 85.4% Iron 119.9%

*Based on a 2000 Calorie diet

Eggplant Skillet Casserole Recipe