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Eggplant And Cheese Casserole

Fresh.n.Natural's picture
  Eggplant 1 Medium, peeled and cubed
  Boiling water 2 Cup (32 tbs)
  Milk 1 Cup (16 tbs)
  Whole wheat bread slices 2
  Eggs 2 , beaten
  Cheddar cheese 1 Cup (16 tbs)

1. Preheat the oven to 350 degrees.
2. Put the eggplant in a saucepan with water to cover, cover, and simmer until tender, about 15 minutes. Drain and mash the eggplant.
3. Meanwhile, pour the milk over the bread to cover. Let soak for 5 minutes. Squeeze the excess milk from the bread. Pull the softened bread apart and add it to the eggplant; mix.
4. Add the eggs and cheese and mix. Pour into an oiled 1 1/2-quart casserole and bake for 1 hour, or until set and lightly browned on top.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1101 Calories from Fat 602

% Daily Value*

Total Fat 68 g104.8%

Saturated Fat 38.5 g192.4%

Trans Fat 0 g

Cholesterol 597.8 mg199.3%

Sodium 1464.1 mg61%

Total Carbohydrates 62 g20.7%

Dietary Fiber 14 g55.9%

Sugars 25 g

Protein 66 g131.7%

Vitamin A 45.3% Vitamin C 13%

Calcium 148.2% Iron 31.8%

*Based on a 2000 Calorie diet

Eggplant And Cheese Casserole Recipe