Directions:
- Boil eggplant until tender; drain well.
- Saute vegetables in 3 T. butter until tender.
- Beat eggplant with mixer in med. bowl.
- Add all other ingredients, mixing by hand.
- Pour into a greased casserole dish, about 1 1/2 qt. size
- Cover top with thin tomato slices, and grated cheese (cheddar, velveeta, whatever you like.)
- Bake at 325 degrees for about 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 108.71 Kcal (455 kJ) | ||
| Calories from fat | 19.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.18g | 3% | |
|---|---|---|---|
| Cholesterol | 23.44mg | 8% | |
| Sodium | 483.48mg | 20% | |
| Potassium | 256.62mg | 5% | |
| Total Carbs | 17.33g | 6% | |
| Sugars | 3.64g | 15% | |
| Dietary Fiber | 3.99g | 16% | |
| Protein | 4.98g | 10% | |
| Vitamin C | 3.4mg | 6% | |
| Iron | 0.9mg | 5% | |
| Calcium | 26.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 81.84 Kcal (343 kJ) | ||
| Calories from fat | 14.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.64g | 3% | |
|---|---|---|---|
| Cholesterol | 17.65mg | 8% | |
| Sodium | 363.99mg | 20% | |
| Potassium | 193.2mg | 5% | |
| Total Carbs | 13.04g | 6% | |
| Sugars | 2.74g | 15% | |
| Dietary Fiber | 3g | 16% | |
| Protein | 3.75g | 10% | |
| Vitamin C | 2.6mg | 6% | |
| Iron | 0.7mg | 5% | |
| Calcium | 19.9mg | 3% | |
* 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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