Escalloped Eggplant Casserole 6
Recipe: #14095
August 30, 2014
Categories: Casseroles, Side Dishes, Eggplant, 5 Ingredients Or Less, One-Pot Meal, Sunday Dinner, Vegetarian, more
"Darlene Kossman. Made Oct 1 1996, from Dorothy Christenson"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (222.5 g)
- Calories 236.2
- Total Fat - 18.3 g
- Saturated Fat - 8.9 g
- Cholesterol - 134.7 mg
- Sodium - 617.5 mg
- Total Carbohydrate - 13.5 g
- Dietary Fiber - 2.7 g
- Sugars - 4.8 g
- Protein - 6 g
- Calcium - 54.5 mg
- Iron - 1.3 mg
- Vitamin C - 7.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Peel and dice eggplant.
Step 2
Cook eggplant until tender; mash, then add 1/2 cup cracker crumbs, onion diced fine and rest of ingredients.
Step 3
Sprinkle rest of cracker crumbs on top.
Step 4
Bake uncovered 350 for 30 minutes.
Tips
No special items needed.
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