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Eggplant Casserole with Parmesan Recipe

Looking for an easy Eggplant casserole with parmesan recipe? Learn how to make Eggplant casserole with parmesan using healthy ingredients.


Submitted by kathywoods

Makes 5 servings



Fast, good eggplant casserold and can be served as main entree with salad.

Recipe Ingredients for Eggplant casserole with parmesan

1 eggplant
1/4 c bread crumbs
3 tbsp olive oil
8 oz stewed tomato
2 tbsp grape jelly
1/2 c onion chopped
1/4 c parmesan cheese
1 egg white
10 oz ground turkey

Recipe Directions for Eggplant casserole with parmesan

  1. peel and slice eggplant, batter and fry in olive oil till brown all eggplant, place in a baking dish, in separate pan, simmer stewed tomato (I used a bit of Rotel, a bit of stewed tomatos, and 1/4 jar of salsa I had on hand) and chopped in 9 black olives, simmered the chopped onion with this till onion was clear. Brown the turkey in another pan till it sticks on the bottom, add a few of the chopped onions, Seasoned salt and pepper, garlic powder, and then add in the tomato mixture to this and cook for a few minutes.

  2. Pour the cooked tomato mixture over the fried eggplant and sprinkle parmesan cheese on top. Cover the casserold with foil. Bake at 375 for about 25 minutes.

Categories

Main Dish

Nutrition Facts
Serving Size 238.3g
Amount Per Serving
Calories
311
Calories from Fat
158
% Daily Value*
Total Fat
17.6g
27%
Saturated Fat
4.0g
20%
Trans Fat
0.0g
Cholesterol
62mg
21%
Sodium
293mg
12%
Potassium
508mg
15%
Total Carbohydrates
18.7g
6%
Dietary Fiber
4.1g
16%
Sugars
8.5g
Protein
20.4g
Vitamin A 3% Vitamin C 12%
Calcium 11% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • High in selenium
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