Eggplant, Potato, Tomato Casserole
75 mins (prep 20, cooking 55)
12 ingredients
8 servings
I am really not a fan of eggplant - unless it's done this way! I found this recipe ten years ago, but haven't made it in a long time. My organic box had an eggplant in it this week, so I had to make it again. I made it with my own spin this time, marinating the tomatoes in a red wine/olive oil/fresh basil vinaigrette, and it was better than ever!

Categories:  side-dish , european , italian , tomato , oven , casseroles , equipment , <-4-hours , vegetarian , potato , vegetable , time-to-make ,
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Serving Size (23.31 g)
Servings 8
Amount per Serving
Calories 87.87 Calories from Fat 39.96
% Daily Value *
Total Fat 4.44g 54.68%
Saturated Fat 0.97g 38.86%
Trans Fat 0.0g %
Cholesterol 2.96mg 7.89%
Sodium 462.65mg 154.22%
Total Carbohydrate 5.94g 15.84%
Dietary Fiber 0.01 g 0.47%
Sugars 0.22 g %
Protein 5.92g 94.74%
Vitamin A 34.84IU% Vitamin C 0.01mg%
Calcium 118.77mg% Iron 0.78mg%
*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, large, plum tomatoes, minced garlic cloves, fresh basil, fresh ground pepper