Directions:
- Peel and cube eggplant.
- Cover with water and cook until done,drain.
- Cook rice using 1 cup water and1/2 teaspoon salt until all water is boiled away.
- Set aside Saute meat in a large skillet.
- Add onions, garlic and bell pepper.
- Cook 5 minutes.
- Drain off excess grease add eggplant, rice and soup to meat mixture and mix well.
- Cook over a low heat until soup is well heated.
- Spoon 1/2 of mixture in a 9x13 casserole dish and cover with half of cheese add remaining mixture and cover with the rest of the cheese.
- Bake at 350 degrees for 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 203.91 Kcal (854 kJ) | ||
| Calories from fat | 69.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.67g | 12% | |
|---|---|---|---|
| Cholesterol | 37.7mg | 13% | |
| Sodium | 316.29mg | 13% | |
| Potassium | 413.93mg | 9% | |
| Total Carbs | 17.14g | 6% | |
| Sugars | 4.27g | 17% | |
| Dietary Fiber | 3.35g | 13% | |
| Protein | 17.21g | 34% | |
| Vitamin C | 6.5mg | 11% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.2mg | 18% | |
| Calcium | 156.4mg | 16% | |
| Amount Per 100 g | |||
| Calories | 106.43 Kcal (446 kJ) | ||
| Calories from fat | 36.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4g | 12% | |
|---|---|---|---|
| Cholesterol | 19.68mg | 13% | |
| Sodium | 165.08mg | 13% | |
| Potassium | 216.05mg | 9% | |
| Total Carbs | 8.95g | 6% | |
| Sugars | 2.23g | 17% | |
| Dietary Fiber | 1.75g | 13% | |
| Protein | 8.98g | 34% | |
| Vitamin C | 3.4mg | 11% | |
| Iron | 1.7mg | 18% | |
| Calcium | 81.6mg | 16% | |
* 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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