Italian

Italian Eggplant Casserole is for Dinner.

Italian Eggplant Casserole takes several minutes to prepare.

Italian Eggplant Casserole takes 1 minutes to cook.

Italian Eggplant Casserole makes 8 servings.

The ingredients for Italian Eggplant Casserole are:

1 (1-pound) eggplant, peeled, cubed
1/2 cup seasoned bread crumbs
1/2 cup liquid egg substitute
1/2 tsp Garlic powder
1/4 tsp Spice Time Naturally Pure Italian Seasoning
1/8 teaspoon black pepper
1/8 teaspoon Salt
2 Tomatoes, sliced

Here is how you make Italian Eggplant Casserole:

1. In a soup pot, bring 2 inches of water to a boil. Add eggplant and cook 20-30 minutes covered until soft; drain.2. Preheat oven to 350 degrees F. Coat a 9-inch square baking dish with cooking spray.3. In a medium bowl, mash eggplant with a fork. Stir in 1/4 cup bread crumbs, the egg substitute, Italian seasoning, garlic, salt, and pepper.4. Spread the eggplant mixture in a prepared baking dish and top with tomato slices. Sprinkle tomatoes with remaining bread crumbs and coat with cooking spray.5. Bake 25 to 30 minutes, or until tomatoes are tender and brown around edges.Serving Size: makes 8 1-cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user ZALFDL72.

The nutritional information for Italian Eggplant Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 59.7

• Total Fat: 1.2 g
• Cholesterol: 23.3 mg
• Sodium: 164.7 mg
• Total Carbs: 10.2 g
• Dietary Fiber: 2.2 g
• Protein: 2.7 g

Italian Eggplant Casserole is Italian cuisine.

The dietary needs meet for Italian Eggplant Casserole is Vegetarian