Tomato-Eggplant (Aubergine) Casserole Recipe

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Tomato-Eggplant (Aubergine) Casserole
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Ingredients
11
Count
Nutrition
331
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. Slice eggplant, peel and put into boiling salted water immediately.
  2. Boil about 10 minutes until tender.
  3. Drain and return to pan and mash.
  4. Blend in butter, eggs, pepper, onion, oregano and cracker crumbs.
  5. Add the grated cheese.
  6. Pour into buttered casserole and cover with the tomato slices.
  7. Sprinkle top with additional cheese.
  8. Bake at 375 degrees until lightly browned on top.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 330.95 Kcal (1386 kJ)
Calories from fat 152.55 Kcal
% Daily Value*
Total Fat 16.95g 26%
Cholesterol 114.43mg 38%
Sodium 322.53mg 13%
Potassium 409.21mg 9%
Total Carbs 35.21g 12%
Sugars 13.98g 56%
Dietary Fiber 5.24g 21%
Protein 10.84g 22%
Vitamin C 8mg 13%
Vitamin A 0.1mg 2%
Iron 1.5mg 9%
Calcium 152.2mg 15%
Amount Per 100 g
Calories 134.58 Kcal (563 kJ)
Calories from fat 62.03 Kcal
% Daily Value*
Total Fat 6.89g 26%
Cholesterol 46.53mg 38%
Sodium 131.15mg 13%
Potassium 166.4mg 9%
Total Carbs 14.32g 12%
Sugars 5.69g 56%
Dietary Fiber 2.13g 21%
Protein 4.41g 22%
Vitamin C 3.3mg 13%
Iron 0.6mg 9%
Calcium 61.9mg 15%

* 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

  • 7.2
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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