Directions:
- Parboil eggplant and squash for two minutes, drain and set aside.
- Heat margarine in sauce pan.
- Saute onion, bell pepper and celery for 5 minutes.
- Add garlic, cook 2 minutes more.
- Add salt black pepper and flour.
- Stir until flour is absorbed.
- Stir in the cream and cheese.
- Remove from heat.
- Add mushrooms to the eggplant-squash mixture.
- Stir in the cream mixture.
- Turn into a lightly buttered 2 quart baking dish.
- Bake at 350 degrees for 30 minutes.
- Sprinkle evenly with bread crumbs and bake another 15 minutes or until browned.
- Makes 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 189.38 Kcal (793 kJ) | ||
| Calories from fat | 71.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.98g | 12% | |
|---|---|---|---|
| Cholesterol | 1.1mg | 0% | |
| Sodium | 552.61mg | 23% | |
| Potassium | 509.72mg | 11% | |
| Total Carbs | 26.12g | 9% | |
| Sugars | 11.17g | 45% | |
| Dietary Fiber | 3.72g | 15% | |
| Protein | 4.1g | 8% | |
| Vitamin C | 32.5mg | 54% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 10.9mg | 61% | |
| Calcium | 65.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 61.66 Kcal (258 kJ) | ||
| Calories from fat | 23.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.6g | 12% | |
|---|---|---|---|
| Cholesterol | 0.36mg | 0% | |
| Sodium | 179.93mg | 23% | |
| Potassium | 165.96mg | 11% | |
| Total Carbs | 8.5g | 9% | |
| Sugars | 3.64g | 45% | |
| Dietary Fiber | 1.21g | 15% | |
| Protein | 1.34g | 8% | |
| Vitamin C | 10.6mg | 54% | |
| Vitamin A | 0.2mg | 22% | |
| Iron | 3.6mg | 61% | |
| Calcium | 21.2mg | 7% | |
* 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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