Eggplant Tomato Casserole Recipe

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


Submitted by mizkay

Makes 6 servings



something I came up with for a leftover eggplant.

Recipe Ingredients for Eggplant tomato casserole

1 lb eggplant, cubed
15 oz no salt added stewed tomatoes
1 clove garlic
2 tsp whole wheat flour
1 tsp basil
1/2 tsp paprika
1 oz fat free mozzarella cheese

Recipe Directions for Eggplant tomato casserole

  1. Boil cubed eggplant for 10 min and drain. Saute garlic until golden, add tomatoes, flour and spices. Saute on medium until thickened (5-10 minutes).

  2. Put eggplant into greased casserole dish and spoon tomato mixture over it. Sprinkle mozzarella cheese on top. Bake at 350 for 30 minutes.

Categories

Side Dish

Nutrition Facts
Serving Size 152.9g
Amount Per Serving
Calories
57
Calories from Fat
10
% Daily Value*
Total Fat
1.1g
2%
Saturated Fat
0.6g
3%
Trans Fat
0.0g
Cholesterol
3mg
1%
Sodium
55mg
2%
Potassium
186mg
5%
Total Carbohydrates
10.5g
3%
Dietary Fiber
3.8g
15%
Sugars
5.8g
Protein
2.7g
Vitamin A 9% Vitamin C 12%
Calcium 5% Iron 3%
* 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
A
  Good points
  • Low in cholesterol
  • Very high in dietary fiber
  • High in manganese
  • High in vitamin A
  • Very high in vitamin C
  •   Bad points
  • Very high in sugar
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