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Recipe to Print-Eggplant Casserole - Copy - Copy - Copy - Copy - Copy - Copy - Copy

$scale_by Recipe Name: Eggplant Casserole - Copy - Copy - Copy - Copy - Copy - Copy - Copy Source: Submitted by: Last Modified: 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 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments: This is the low salt, low fat version. Use more butter and Half & Half instead of milk.

Ingredients: 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.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00