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Eggplant (Aubergine) Casserole Recipe

Eggplant (Aubergine) Casserole Recipe

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Ingredients:

Serving

1 medium eggplant, peeled and sliced
1 1/2 cups sharp cheddar cheese, grated (divided )
1 1/2 cups saltine crackers, crushed (divided )
4 eggs, beaten
1 1/2 cups milk
1/2 cup margarine, melted (i use less )
1 tsp salt
1/2 tsp black pepper

Directions:

Cook eggplant in small amount of water until tender.
Drain and mash.
Combine all ingredients, reserving 1/2 cup each of the cheese and crackers and a small amount of the margarine.
Pour into a 9x13 greased baking dish.
Top with the reserved cheese, crackers and small amount of melted margarine.
Bake at 325° to 350° for 25 to 30 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	420.34 Kcal (1760 kJ)
Calories from fat	191.14 Kcal
		% Daily Value*
Total Fat	21.24g	33%
Cholesterol	105.38mg	35%
Sodium	854.62mg	36%
Potassium	288.67mg	6%
Total Carbs	43.45g	14%
Sugars	4.59g	18%
Dietary Fiber	3.08g	12%
Protein	15.03g	30%
Vitamin C	1.1mg	2%
Vitamin A	0.6mg	20%
Iron	4mg	22%
Calcium	234.9mg	23%

Amount Per 100 g
Calories	183.56 Kcal (769 kJ)
Calories from fat	83.47 Kcal
		% Daily Value*
Total Fat	9.27g	33%
Cholesterol	46.02mg	35%
Sodium	373.21mg	36%
Potassium	126.06mg	6%
Total Carbs	18.97g	14%
Sugars	2g	18%
Dietary Fiber	1.35g	12%
Protein	6.56g	30%
Vitamin C	0.5mg	2%
Vitamin A	0.3mg	20%
Iron	1.7mg	22%
Calcium	102.6mg	23%

* 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.

Tastes

salty
savory
bitter
sweet

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