RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1677
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| Recipe Name: |
Eggplant Casserole |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-09-01
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
45.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$1.04
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
This is the low salt, low fat version. Use more butter and Half & Half instead of milk.
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Ingredients:
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Directions:
Peel and chunk the eggplant. Place in boiling water for 1 minute. Drain.
Meanwhile, sauté mushrooms in butter. (I use canned because they do not exude liquid as fresh ones do.) Add onions and continue sautéing until barely soft. Add flour to make a roux. When roux is cooked, add milk and stir until incorporated.
Add can of mushroom soup (or make a double amount of the mushroom, onion roux). Add eggplant and pepper. Add egg and stir quickly to avoid scrambling. Add thyme.
Pour into a greased 1 ½-quart casserole. Top with Italian bread crumbs and bake at 350 for 30 to 45 minutes, or until bubbly. |
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| Nutrition per Serving: |
| Calories: |
386 |
Total Carbs: |
51.9 |
Net Carbs: |
34.8 |
| Cholesterol: |
38.2 |
Fat: |
9.1 |
Protein: |
29.89 |
| Fiber: |
17.12 |
Sodium: |
630.78 |
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