Eggplant Casserole 1
Recipe: #14087
August 30, 2014
Categories: Casseroles, Side Dishes, Eggplant, Sunday Dinner, Oven Bake, No Eggs, Vegetarian, Processed Cheese, Vegetarian Dinner, more
"Has Velveeta in this one, Darlene KIossman had a lot of recipes for eggplant"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (137.5 g)
- Calories 240.4
- Total Fat - 13.9 g
- Saturated Fat - 6.9 g
- Cholesterol - 29.5 mg
- Sodium - 706 mg
- Total Carbohydrate - 21.9 g
- Dietary Fiber - 1.3 g
- Sugars - 7.4 g
- Protein - 7.6 g
- Calcium - 199.7 mg
- Iron - 1.1 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Peel cube eggplant. Cook until transparent; drain.
Step 2
Make white sauce with milk salt and flour.
Step 3
Put eggplant in well greased casserole.
Step 4
Cube velveeta top eggplant.
Step 5
Pour over white sauce.
Step 6
Top with buttered bread crumbs bake 350 for 30 minutes.
Tips
No special items needed.
0 Reviews
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