Eggplant Casserole
137 mins (prep 25, cooking 112)
16 ingredients
6-8 servings
This is a delicious side dish for any roasted or broiled meat. Recipe is from the "The New York Times" cookbook by Craig Claiborne.

Categories:  side-dish , equipment , <-4-hours , low-carb , low-in... , time-to-make , low-protein , low-cholesterol , low-calorie , european , casseroles , oven , vegetable , healthy-2 ,
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Serving Size (25.27 g)
Servings 6
Amount per Serving
Calories 111.71 Calories from Fat 76.77
% Daily Value *
Total Fat 8.53g 78.77%
Saturated Fat 5.19g 155.6%
Trans Fat 0.32g %
Cholesterol 21.2mg 42.39%
Sodium 910.94mg 227.74%
Total Carbohydrate 7.58g 15.16%
Dietary Fiber 0.56 g 13.32%
Sugars 0.64 g %
Protein 1.49g 17.86%
Vitamin A 260.78IU% Vitamin C 0.35mg%
Calcium 26.34mg% Iron 0.58mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large eggplant, boiling water, large, fresh mushrooms, large, green peppers, fresh ground black pepper, ground cloves