Eggplant (Aubergine) Casserole Recipe

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Eggplant (Aubergine) Casserole
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees.
  2. Peel eggplant and cut into large chunks.
  3. Boil in salted water for about 10 minutes or until soft.
  4. Drain eggplant in collander, then return to pot and mash.
  5. Add all other ingredients except 1/2 cup of the cheese.
  6. Spray a casserole dish with cooking spray and pour eggplant mixture into dish.
  7. Sprinkle remaining cheese on top.
  8. Bake for 45 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 270.48 Kcal (1132 kJ)
Calories from fat 145.65 Kcal
% Daily Value*
Total Fat 16.18g 25%
Cholesterol 126.33mg 42%
Sodium 300.07mg 13%
Potassium 636.45mg 14%
Total Carbs 16.86g 6%
Sugars 10.68g 43%
Dietary Fiber 7.42g 30%
Protein 16.02g 32%
Vitamin C 6.5mg 11%
Iron 0.9mg 5%
Calcium 344.8mg 34%
Amount Per 100 g
Calories 84.29 Kcal (353 kJ)
Calories from fat 45.39 Kcal
% Daily Value*
Total Fat 5.04g 25%
Cholesterol 39.37mg 42%
Sodium 93.52mg 13%
Potassium 198.35mg 14%
Total Carbs 5.25g 6%
Sugars 3.33g 43%
Dietary Fiber 2.31g 30%
Protein 4.99g 32%
Vitamin C 2mg 11%
Iron 0.3mg 5%
Calcium 107.4mg 34%

* 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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Recipe Tags

Weightwatchers Points

  • 6
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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