Dinner

Basque-Style Eggplant Casserole is for Dinner.

Basque-Style Eggplant Casserole takes several minutes to prepare.

Basque-Style Eggplant Casserole takes several minutes to cook.

Basque-Style Eggplant Casserole makes 4 servings.

The ingredients for Basque-Style Eggplant Casserole are:

6 TBS olive oil, divided
1 onion, cut into strips
2 green bell peppers, seeded and cut into strips
5 cloves garlic, minced
1 (15 oz) can tomato sauce
Salt to taste
1 TBS fines herbs
1/2 c. egg beaters (liquid egg substitute)
1 large eggplant
1/2 c. grated cheese (mozzorella, Parmesan, etc.)

Here is how you make Basque-Style Eggplant Casserole:

1. Heat 3 TBS olive oil and saute onions and peppers until tender. Add in tomato sauce, herbs and garlic. Bring to boil. Set aside.2. Peel and slice eggplant. Dip in egg beater mixture and fry in remaining 3 TBS olive oil. Cook until tender. Layer in a baking dish (13x9").3. Put half of the cheese (1/4 c) on top of the layer of eggplant. Pour tomato sauce mixture on top. Layer with remaining cheese.4. Bake in oven at 350 degrees until cheese melts.Serves 4.Number of Servings: 4Recipe submitted by SparkPeople user BOHENY01.

The nutritional information for Basque-Style Eggplant Casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 220.8

• Total Fat: 8.6 g
• Cholesterol: 16.8 mg
• Sodium: 837.8 mg
• Total Carbs: 25.1 g
• Dietary Fiber: 6.1 g
• Protein: 13.8 g

The dietary needs meet for Basque-Style Eggplant Casserole is Vegetarian