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Saucy Eggplant Casserole

Microwaverina's picture
  Eggplant 1 Pound
  Water 2 Tablespoon
  Cooked chickpeas 2 Cup (32 tbs)
  Fennel seeds 1 1⁄2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Tomato pasta sauce 2 Cup (32 tbs)
  Feta cheese 1⁄2 Cup (8 tbs), crumbled
  Ripe olives 1⁄4 Cup (4 tbs), sliced
  Pine nuts/Chopped walnuts 2 Tablespoon

Peel the eggplant if the skin is tough.
Cut into 1/2"-thick slices; halve the slices crosswise.
Place the slices in a 7" X 11" baking dish in an even layer.
Sprinkle with the water.
Microwave on high for 4 minutes, or until the eggplant is crisp-tender.
Drain well.
Spoon the chick-peas over the eggplant.
Stir the fennel and garlic into the tomato sauce.
Pour over the chick-peas.
Microwave on high for 5 minutes, or until the eggplant is tender.
Sprinkle with the feta, olives, and pine nuts or walnuts.
Microwave on medium (50% power) for 2 to 3 minutes, or until the toppings are heated through.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1418 Calories from Fat 500

% Daily Value*

Total Fat 60 g92%

Saturated Fat 14.4 g72%

Trans Fat 0 g

Cholesterol 66.7 mg22.2%

Sodium 3398.9 mg141.6%

Total Carbohydrates 177 g59%

Dietary Fiber 54.1 g216.3%

Sugars 42.6 g

Protein 59 g117.1%

Vitamin A 114.2% Vitamin C 172.1%

Calcium 88.3% Iron 109.7%

*Based on a 2000 Calorie diet

Saucy Eggplant Casserole Recipe