Scalloped (Aubergine) Eggplant Recipe

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Scalloped (Aubergine) Eggplant
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Ingredients
7
Count
Nutrition
80
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Cook eggplant in salted, boiling water for 6-7 minutes until tender; drain.
  2. Mix soup and milk in large bowl; add egg.
  3. Stir in eggplant, onion, and bread crumbs, tossing lightly to mix.
  4. Turn into a greased 8x8 or 10x6 pan; sprinkle w/ grated cheese.
  5. Bake at 350 for 20 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 80.03 Kcal (335 kJ)
Calories from fat 27.93 Kcal
% Daily Value*
Total Fat 3.1g 5%
Cholesterol 27.89mg 9%
Sodium 156.32mg 7%
Potassium 171.33mg 4%
Total Carbs 9.55g 3%
Sugars 3.45g 14%
Dietary Fiber 1.95g 8%
Protein 4.05g 8%
Vitamin C 1.8mg 3%
Vitamin A 0.1mg 5%
Iron 0.1mg 1%
Calcium 71.3mg 7%
Amount Per 100 g
Calories 65.02 Kcal (272 kJ)
Calories from fat 22.69 Kcal
% Daily Value*
Total Fat 2.52g 5%
Cholesterol 22.66mg 9%
Sodium 127.01mg 7%
Potassium 139.2mg 4%
Total Carbs 7.76g 3%
Sugars 2.8g 14%
Dietary Fiber 1.59g 8%
Protein 3.29g 8%
Vitamin C 1.5mg 3%
Vitamin A 0.1mg 5%
Iron 0.1mg 1%
Calcium 58mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.5
    Points
  • 2
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

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