Debbie Reynolds` Eggplant Casserole
Created by dienia b on June 17, 2015
- Servings: 8
- Prep Time: 30m
- Cook Time: 90m
- Recipe #19609
Ingredients
- 1 (1 1/4 pound) eggplant
- 2 tablespoons salt (soaking)
- 4 ounces Swiss cheese, shredded
- 1 cup grated Parmesan cheese
- 1 1/4 pounds tomatoes (3 medium, sliced)
- 1/4 teaspoon pepper
- 1/4 cup butter
- 8 ounces tomato sauce (1 cup)
- 1 cup bread crumbs (seasoned)
How to Make
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Step 1: Peel eggplant and slice in 1/4-inch thick rounds.
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Step 2: Place in a bowl with about 2 tablespoons salt and enough water to cover.
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Step 3: Let stand 20 minutes, then drain.
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Step 4: Meanwhile, preheat oven to 350 degrees F.
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Step 5: Grease bottom and sides of a 13 x 9-inch baking dish.
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Step 6: Mix cheeses in a bowl.
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Step 7: Remove and reserve 1/3 the cheese mixture.
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Step 8: Layer 1/3 the eggplant and 1/2 the tomato slices in prepared baking dish. Sprinkle with salt and pepper.
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Step 9: Top with 1/2 the remaining cheese mixture.
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Step 10: Repeat layers once.
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Step 11: Top with remaining eggplant and dot with butter.
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Step 12: Pour tomato sauce over top, sprinkle with bread crumbs, then the reserved cheese mixture.
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Step 13: Cover with foil.
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Step 14: Bake for 1 hour.
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Step 15: Uncover and bake 15 minutes longer or until eggplant is tender
Nutritional Facts
- Serving Size: 1 (218 g)
- Calories 183.6
- Total Fat - 11.4 g
- Saturated Fat - 7 g
- Cholesterol - 31.1 mg
- Sodium - 2193 mg
- Total Carbohydrate - 11.9 g
- Dietary Fiber - 3.6 g
- Sugars - 6.1 g
- Protein - 10 g
- Calcium - 291.3 mg
- Iron - 0.9 mg
- Vitamin C - 13.4 mg
- Thiamin - 0.1 mg