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Eggplant Tomato Casserole takes 15 minutes to prepare.

Eggplant Tomato Casserole takes 35 minutes to cook.

Eggplant Tomato Casserole makes 9 servings.

The ingredients for Eggplant Tomato Casserole are:

2 small eggplants (about 1 1/2 lbs)
1 egg, beaten
1 small onion, chopped
1/2 cup bread crumbs
1/2 tsp black pepper
1 tsp fresh chopped or dried oregano
2 large tomatoes, sliced
1/4 cup shredded cheese

Here is how you make Eggplant Tomato Casserole:

Peel and slice eggplant. Place slices in a pan with about 1 inch of water and cover. Bring to a boil and then reduce heat to medium and continue cooking for about 10 minutes. Drain eggplant and mash. Add egg, onion, breadcrumbs, pepper and oregano and mix well.To make this a bit spicier, replace black pepper with cayenne or paprika.Preheat over to 375F. Spray a casserole dish lightly with cooking spray. Cover bottom of casserole dish with half of the tomato slices and then spoon eggplant mix in and top with rest of tomato slices. Sprinkle cheese on top. Bake for about 25 minutes. Number of Servings: 9Recipe submitted by SparkPeople user NANCYJAC.

The nutritional information for Eggplant Tomato Casserole is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 73.2

• Total Fat: 2.2 g
• Cholesterol: 26.9 mg
• Sodium: 76.3 mg
• Total Carbs: 11.0 g
• Dietary Fiber: 2.5 g
• Protein: 3.4 g