Directions:
- Cook eggplant, covered, in salted water, until just tender.
- Drain well.
- In saucepan, cook onions and green pepper with butter until just tender.
- Blend in flour. Stir in soup and seasonings.
- Heat and stir until bubbly.
- Remove from heat.
- Stir about half the mixture into beaten eggs.
- Return to saucepan.
- Fold in tomatoes, cheese and eggplant.
- Bake in buttered casserole at 350 degrees for 35 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 190.37 Kcal (797 kJ) | ||
| Calories from fat | 124.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.85g | 21% | |
|---|---|---|---|
| Cholesterol | 99.46mg | 33% | |
| Sodium | 403.05mg | 17% | |
| Potassium | 199.4mg | 4% | |
| Total Carbs | 7.63g | 3% | |
| Sugars | 3.16g | 13% | |
| Dietary Fiber | 1.91g | 8% | |
| Protein | 10.29g | 21% | |
| Vitamin C | 8.4mg | 14% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 0.5mg | 3% | |
| Calcium | 224mg | 22% | |
| Amount Per 100 g | |||
| Calories | 116.24 Kcal (487 kJ) | ||
| Calories from fat | 76.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.46g | 21% | |
|---|---|---|---|
| Cholesterol | 60.73mg | 33% | |
| Sodium | 246.1mg | 17% | |
| Potassium | 121.75mg | 4% | |
| Total Carbs | 4.66g | 3% | |
| Sugars | 1.93g | 13% | |
| Dietary Fiber | 1.16g | 8% | |
| Protein | 6.28g | 21% | |
| Vitamin C | 5.1mg | 14% | |
| Vitamin A | 0.4mg | 21% | |
| Iron | 0.3mg | 3% | |
| Calcium | 136.8mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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