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Eggplant Aubergine Casserole #2

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Ingredients

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	3 cups eggplants, cubed
	1 onion, sliced
	2 tablespoons olive oil
	salt, to taste
	pepper, to taste
	8 ounces cheddar cheese, grated
	1 cup nonfat milk
	1 tablespoon tabasco brand chipotle pepper sauce
	1 cup dry textured vegetable protein (textured vegetable protein, available at ny health-foods store)
	2 eggs, beaten

Nutritional information

248.7

Calories

169 g

Calories From Fat

18.9 g

Total Fat

9.2 g

Saturated Fat

111 mg

Cholesterol

295.6 mg

Sodium

6.8 g

Carbs

1.7 g

Dietary Fiber

4.2 g

Sugars

13.5 g

Protein

161g

Serving Size

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Eggplant Aubergine Casserole #2

Name: Eggplant Aubergine Casserole #2
Prep time: 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: American
Ingredients: : 3; : 1; : 2; : 8; : 1; : 1; : 1; : 2

Features:

Cuisine:

American

Added 1/2 tsp each of thyme & garlic, omitted hot pepper sauce & used 2%-fat cheddar cheese. Very good.

80 min
Serves 6
Easy

Ingredients

Directions

Eggplant (Aubergine) Casserole #2, This is based on the recipe submitted by KJ (#16246) I modified it to make it lower cal/fat/carb It got a ‘thumbs-up’ from my daughter, who HATES eggplant Enjoy!, Added 1/2 tsp each of thyme & garlic, omitted hot pepper sauce & used 2%-fat cheddar cheese Very good

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Steps

1 Done	Preheat Oven to 350 Degrees.
2 Done	Heat Oil in Large Fry Pan.
3 Done	Saute Eggplant and Onions Until Soft.
4 Done	While Eggplant Is Cooking, Grate Cheese and Assemble Other Ingredients.
5 Done	When Cooked, Combine With Remaining Ingredients (mixing Thoroughly) and Transfer to Casserole Dish.
6 Done	Bake Until Golden and Bubbling (about 45 Minutes).