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Scalloped Eggplant Casserole takes 25 minutes to prepare.

Scalloped Eggplant Casserole takes 40 minutes to cook.

Scalloped Eggplant Casserole makes 4 servings.

The ingredients for Scalloped Eggplant Casserole are:

1 Medium eggplant (peeled) and cubed
1 tsp. salt
1 tlb. light butter
1/4 cup chopped onion
salt & pepper to taste
1/4 cup egg beaters
1/3 cup nonfat milk
1/2 cup coarse cracker crumbs, saltines
3/4 cup shredded low fat cheese

Here is how you make Scalloped Eggplant Casserole:

Cook eggplant in boiling salted water until done.Drain and mash. Add butter, onion, salt,and pepper; blend well. Whisk egg beaters and milk; stir into eggplant mixture. Stir in cracker crumbs and 1/2 of the cheese. Bake in 1 quart casserole dish at 325 for 35 to 45 minutes, or until set in center. Or, bake in 4 small ramekins (6oz). Sprinkle with remaining cheese and bake until cheese melts and browns.Serves 4, 3/4 cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user DIETINGGRAMMY.

The nutritional information for Scalloped Eggplant Casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 107.7

• Total Fat: 3.5 g
• Cholesterol: 5.1 mg
• Sodium: 776.3 mg
• Total Carbs: 10.3 g
• Dietary Fiber: 3.2 g
• Protein: 9.2 g

The dietary needs meet for Scalloped Eggplant Casserole is Low Fat