Vegetarian

Mom's Eggplant casserole takes several minutes to prepare.

Mom's Eggplant casserole takes several minutes to cook.

Mom's Eggplant casserole makes 6 servings.

The ingredients for Mom's Eggplant casserole are:

2 large fresh eggplants, fresh, unpeeled (cut into small squares)
2 small tomatoes, cubed small
1 large onion, chopped small
1 clove of garlic, minced
1 medium stalk of celery, chopped
egg white, fresh, from 1 large egg
2 tbsp of Flax Seed Meal (ground flax)
1/4 cup of bread crumbs, dry, grated, plain
5 green olives, chopped small

Here is how you make Mom's Eggplant casserole:

Cook eggplant, tomatoes, onions, garlic and celery in large pan in low heat. Moisture released from veggies is enough to cook, there's no need to add oil, stock, etc. When it softens, remove from heat, let cool enough to handle. Add olives, flaxseed meal, bread crumbs, egg whites (beaten lightly), mix well. Transfer to oven-proof round vessel, lightly greased. Bake on medium heat until top is golden and crisp.Serving Size: Makes about 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user TATI_AAA.

The nutritional information for Mom's Eggplant casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 106.9

• Total Fat: 2.1 g
• Cholesterol: 0.0 mg
• Sodium: 111.5 mg
• Total Carbs: 20.5 g
• Dietary Fiber: 6.8 g
• Protein: 4.5 g