You are here

Cheese Tomato Eggplant Casserole

Microwaverina's picture
  Canned tomato sauce 15 Ounce (1 Can)
  Eggplant 1 1⁄2 Pound (1 Medium Sized)
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
  Dried oregano leaves 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm), finely chopped
  Shredded cheddar cheese 8 Ounce (2 Cups)

1. Pour 1/2 cup of the tomato sauce into baking dish, 12 x 7 1/2 x 2 inches. Cut eggplant into halves lengthwise; cut crosswise into 1/4-inch slices. Layer one-third of eggplant and 1/3 cup tomato sauce in baking dish. Repeat layers twice. Sprinkle with Parmesan cheese, oregano and garlic. Cover tightly and microwave on high (100%) 6 minutes; rotate baking dish 1/2 turn. Microwave until tender when pierced in center with fork, 4 to 7 minutes longer.
2. Sprinkle eggplant with Cheddar cheese; rotate baking dish 1/2 turn. Microwave uncovered on medium-high (70%) until hot and bubbly and cheese is melted, 2 to 4 minutes. Let stand 5 minutes.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1351 Calories from Fat 772

% Daily Value*

Total Fat 87 g134.1%

Saturated Fat 56.2 g281%

Trans Fat 0 g

Cholesterol 279.6 mg93.2%

Sodium 4337.1 mg180.7%

Total Carbohydrates 69 g22.8%

Dietary Fiber 30.7 g122.7%

Sugars 34.6 g

Protein 78 g155.3%

Vitamin A 112.4% Vitamin C 79.2%

Calcium 224.6% Iron 41.8%

*Based on a 2000 Calorie diet

Cheese Tomato Eggplant Casserole Recipe