Kossman Eggplant Casserole 3
Recipe: #14089
August 30, 2014
Categories: Casseroles, Side Dishes, Eggplant, One-Pot Meal, Sunday Dinner, Oven Bake, Gluten-Free, Vegetarian, Vegetarian Dinner, more
"Elsie Weerts via Darlene Kossman Tilden ne, she said its very good, has cornflakes"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (169 g)
- Calories 210.1
- Total Fat - 11.9 g
- Saturated Fat - 5.5 g
- Cholesterol - 176.7 mg
- Sodium - 355 mg
- Total Carbohydrate - 11.8 g
- Dietary Fiber - 0.8 g
- Sugars - 5.3 g
- Protein - 14.1 g
- Calcium - 305.5 mg
- Iron - 2.2 mg
- Vitamin C - 5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Cook eggplant in salted water until tender. Makes 2 cups.
Step 2
Beat eggs, mix in milk. Add all ingredients.
Step 3
Pour into baking pan. Top with whole corn flakes.
Step 4
Bake at 350 for 45 minutes.
Tips
No special items needed.
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