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    You are in: Home / Recipes / Baked Shiitake Tomato Eggplant Casserole Recipe
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    Baked Shiitake Tomato Eggplant Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    15 mins

    1 hrs 15 mins

    fleurdavril's Note:

    Easy casserole to use up that eggplant you bought on impulse. Sort of like a low-fat eggplant parm.

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    1. 1
      Preheat oven to 400. Slice eggplant into rounds. Bread each round by dipping first into milk, then into breadcrumbs. Place on a lightly greased cookie sheet. Spray lightly with nonstick cooking spray. Put 9 cloves of garlic into a foil pouch- spray with oil, seal. Bake everything until eggplant is soft, flipping once (at least 30 minutes). Meanwhile prepare sauce. Add oil to a large saucepan, then saute remaining garlic clove (crushed) until fragrant. Add red pepper, stir. Then add tomato sauce, salt, pepper, oregano, sugar and crumbled dried mushrooms. Simmer, stirring occasionally. Once the eggplant is cooked assemble the casserole. Ladle 1/3 of the sauce into a small oven safe non-stick skillet or casserole dish. Add all of the roasted garlic from the foil pouch. Layer in one half of the eggplant, top with 1/3 of sauce and 1/2 of the Parmesan. Repeat. Bake for 45 minutes at 350.

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    Nutritional Facts for Baked Shiitake Tomato Eggplant Casserole

    Serving Size: 1 (862 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 640.4
    Calories from Fat 149
    Total Fat 16.6 g
    Saturated Fat 6.6 g
    Cholesterol 28.3 mg
    Sodium 3750.5 mg
    Total Carbohydrate 105.9 g
    Dietary Fiber 19.1 g
    Sugars 51.4 g
    Protein 27.8 g

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