Directions:
- Cook diced eggplant in boiling salted water until tender, about 6-7 minutes. Drain.
- Meanwhile, stir milk into soup.
- Blend in egg.
- Add eggplant, onion and stuffing.
- Toss lightly to mix.
- Turn into greased 2 quart baking dish and cover with cheese topper:.
- Finely crush 1/2 cup stuffing mix and melted butter.
- Sprinkle over casserole.
- Top with 1 cup cheese.
- Bake at 350 for 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 151 Kcal (632 kJ) | ||
| Calories from fat | 96.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.72g | 16% | |
|---|---|---|---|
| Cholesterol | 57.84mg | 19% | |
| Sodium | 172.07mg | 7% | |
| Potassium | 234.01mg | 5% | |
| Total Carbs | 7.65g | 3% | |
| Sugars | 4.26g | 17% | |
| Dietary Fiber | 2.6g | 10% | |
| Protein | 7.08g | 14% | |
| Vitamin C | 2.5mg | 4% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 0.1mg | 1% | |
| Calcium | 166.9mg | 17% | |
| Amount Per 100 g | |||
| Calories | 72.34 Kcal (303 kJ) | ||
| Calories from fat | 46.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.13g | 16% | |
|---|---|---|---|
| Cholesterol | 27.71mg | 19% | |
| Sodium | 82.43mg | 7% | |
| Potassium | 112.11mg | 5% | |
| Total Carbs | 3.66g | 3% | |
| Sugars | 2.04g | 17% | |
| Dietary Fiber | 1.25g | 10% | |
| Protein | 3.39g | 14% | |
| Vitamin C | 1.2mg | 4% | |
| Vitamin A | 0.2mg | 15% | |
| Iron | 0.1mg | 1% | |
| Calcium | 79.9mg | 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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