Dinner

Mom's low-cal eggplant casserole massacre is for Dinner.

Mom's low-cal eggplant casserole massacre takes 45 minutes to prepare.

Mom's low-cal eggplant casserole massacre takes 45 minutes to cook.

Mom's low-cal eggplant casserole massacre makes 12 servings.

The ingredients for Mom's low-cal eggplant casserole massacre are:

* Eggplant, fresh, 1 eggplant, peeled (yield from 1-1/4
* Zucchini, 1.5 cup, sliced
* Mushrooms, fresh, 240 grams
* Onions, raw, 2 cup, chopped
* Celery, raw, 6 stalk, medium (7-1/2" - 8" long)
* Del Monte Diced Tomatoes, No Salt Added, 6 cup
* Garlic, 4 cloves (remove)
* Chickpeas (garbanzo beans), 2 cup

Here is how you make Mom's low-cal eggplant casserole massacre:

Peel and slice eggplant.Put in 350 degree oven on cookie sheet.Chop onion and celery.Cook those down in a pan until softened.Do same with zucchini and mushrooms.Put tomatoes in pan and cook down.Added basil and garlic to tomatoes.The preceding steps can all be done in the same pan sequentially, placing ingredients off to the side.Puree garbanzo beans in a blender.Put 1/2 tomato mixture in 9x13 baking dish.Layer other ingredients.Top with remaining tomato mixture.Bake at 350 until it bubbles in the middle.Number of Servings: 12Recipe submitted by SparkPeople user SARAHLYNN1981.

The nutritional information for Mom's low-cal eggplant casserole massacre is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 105.3

• Total Fat: 0.7 g
• Cholesterol: 0.0 mg
• Sodium: 190.6 mg
• Total Carbs: 22.3 g
• Dietary Fiber: 6.1 g
• Protein: 4.7 g

The dietary needs meet for Mom's low-cal eggplant casserole massacre is Low Fat