RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3541
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| Recipe Name: |
Nancy's Eggplant Casserole - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
Dairy |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
45.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.57
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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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: |
0 |
| Comments: |
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Ingredients:
0.25 Pound mushrooms thinly sliced
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Directions:
Saute the onions and mushrooms in the butter. Add flour and make a roux. Add milk and half and half.
Peel and slice eggplant. Cut into large dice and blanche in boiling water for 1 minute. Drain.
Stir into sauce. Add thyme and egg if using. Pour into 2-quart casserole and top with breadcrumbs.
Bake for 45 minutes or until bubbly. |
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| Nutrition per Serving: |
| Calories: |
180 |
Total Carbs: |
16.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
65.0 |
Fat: |
11.5 |
Protein: |
6.81 |
| Fiber: |
0.59 |
Sodium: |
100.84 |
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