Directions:
- Peel eggplant, cut in one inch chunks,
- Steam in colander over boiling water until very easily pierced witha fork.
- Mash, season with salt and pepper and a little lemon juice
- Fry bacon in large skillet, slowly.
- When nearly done, push to the edge of the pan; add onion and celery.
- Continue to cook very slowly until the vegetables are clear but not brown.
- Add two tablespoons of cracker crumbs to the eggplant mixture along with the bacon, onion and celery mixture. Mix well.
- Add the adobo seasoning (sub grill seasoning if you want).
- Stir in eggs and cheese.
- Pour into a buttered 1 1/2 quart to 2 quart casserole.
- Sprinkle rest of cracker crumbs on top.
- Dot with butter.
- Bake at 325 degrees for one hour.
- Delicious reheated too!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 260.2 Kcal (1089 kJ) | ||
| Calories from fat | 143.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.96g | 25% | |
|---|---|---|---|
| Cholesterol | 86.66mg | 29% | |
| Sodium | 517.13mg | 22% | |
| Potassium | 518.54mg | 11% | |
| Total Carbs | 18.69g | 6% | |
| Sugars | 9.5g | 38% | |
| Dietary Fiber | 5.89g | 24% | |
| Protein | 11.6g | 23% | |
| Vitamin C | 5.5mg | 9% | |
| Iron | 0.7mg | 4% | |
| Calcium | 174.2mg | 17% | |
| Amount Per 100 g | |||
| Calories | 97.91 Kcal (410 kJ) | ||
| Calories from fat | 54.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.01g | 25% | |
|---|---|---|---|
| Cholesterol | 32.61mg | 29% | |
| Sodium | 194.6mg | 22% | |
| Potassium | 195.13mg | 11% | |
| Total Carbs | 7.03g | 6% | |
| Sugars | 3.58g | 38% | |
| Dietary Fiber | 2.22g | 24% | |
| Protein | 4.36g | 23% | |
| Vitamin C | 2.1mg | 9% | |
| Iron | 0.3mg | 4% | |
| Calcium | 65.6mg | 17% | |
* 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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