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    You are in: Home / Recipes / Eggplant and Noodle Casserole Recipe
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    Eggplant and Noodle Casserole

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on May 15, 2009

      Quick and easy. I cheated and used some chinese eggplant left over from a stir-fry. This was very tasty. Made for 1-2-3 Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 17, 2009

      Very tasty and easy to throw together for a weeknight supper. Sort of like an eggplant lasagna in taste but as the previous review mentions the sour cream makes it just a little bit different.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 31, 2008

      Different and quite tasty. I used No Yolk noodles, light Pam sprays in place of the margarine, fat free sour cream, chunky sauce and far free cheese to remove as much fat as possible. I thought that it would be like spaghetti with eggplant not it's not. The sour cream takes it somewhere else entirely. DH wouldn't even try it but if you like the separate ingredients I think you'll find this a pleasant surprise. Made for Photo Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Eggplant and Noodle Casserole

    Serving Size: 1 (237 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 624.9
     
    Calories from Fat 342
    54%
    Total Fat 38.0 g
    58%
    Saturated Fat 17.4 g
    87%
    Cholesterol 100.4 mg
    33%
    Sodium 1033.8 mg
    43%
    Total Carbohydrate 49.7 g
    16%
    Dietary Fiber 6.2 g
    25%
    Sugars 14.5 g
    58%
    Protein 23.0 g
    46%

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