Eggplant Casserole 7
Created by dienia b on August 30, 2014
- Servings: 3
- Prep Time: 30m
- Cook Time: 30m
- Recipe #14096
Ingredients
- 1 eggplant
- 1/2 cup diced bacon
- 1 yellow onion (chopped)
- 1 can (10 ounce) condensed tomato soup, undiluted
- 3/4 cup grated cheese, grated
- 1/2 cup breadcrumbs (soft)
- 2 tablespoons butter, melted
- 1 teaspoon paprika
How to Make
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Step 1: Wash and peel eggplant, then dice. Cook in boiling water about 5 minutes, drain.
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Step 2: Place in greased casserole.
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Step 3: Cook bacon; add onion; cook until lightly browned.
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Step 4: Add tomato soup and cheese; stir over low heat til cheese is melted.
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Step 5: Pour soup mixture over eggplant.
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Step 6: Top with buttered crumbs and dash of paprika.
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Step 7: Bake in 375 degree oven 25 minutes.
Nutritional Facts
- Serving Size: 1 (228.8 g)
- Calories 265.2
- Total Fat - 16.2 g
- Saturated Fat - 8.8 g
- Cholesterol - 37.6 mg
- Sodium - 345.5 mg
- Total Carbohydrate - 20.6 g
- Dietary Fiber - 3.6 g
- Sugars - 7.9 g
- Protein - 11.3 g
- Calcium - 295.2 mg
- Iron - 1.3 mg
- Vitamin C - 17.5 mg
- Thiamin - 0.2 mg