Fish & Eggplant (Aubergine) Casserole


Food.com
50 mins (prep 30, cooking 20)
15 ingredients
4 servings
This is very versatile. I make it sometimes with chicken thigh pieces instead of fish, or even with thinly sliced carrots for a vegetarian version.

Categories:  <-60-mins , seasonal , low-sat.-fat , fish , free-of... , equipment , low-carb , low-in... , one-dish-meal , time-to-make , low-cholesterol , low-calorie , main-dish , oven , casseroles , seafood , fall , healthy , vegetable , healthy-2 ,
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Ingredients

Nutrition

Serving Size (530.52 g)
Servings 4
Amount per Serving
Calories 98.72 Calories from Fat 33.39
% Daily Value *
Total Fat 3.71g 22.84%
Saturated Fat 0.28g 5.53%
Trans Fat 0.1g %
Cholesterol 0.0mg 0.0%
Sodium 625.47mg 104.24%
Total Carbohydrate 14.76g 19.68%
Dietary Fiber 0.16 g 2.48%
Sugars 7.42 g %
Protein 1.19g 9.55%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 11.31mg% Iron 0.38mg%
*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:
japanese eggplants, jalapeno peppers, stalks celery, toasted sesame oil, white fish, mild, boneless, minced ginger
 

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