Eggplant (Aubergine) Casserole #2

Total Time
Prep 15 mins
Cook 45 mins

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!

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Heat oil in large fry pan.
  3. Saute eggplant and onions until soft.
  4. While eggplant is cooking, grate cheese and assemble other ingredients.
  5. When cooked, combine with remaining ingredients (mixing thoroughly) and transfer to casserole dish.
  6. Bake until golden and bubbling (about 45 minutes).


Most Helpful

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

echo echo July 09, 2005

A wonderful lower carb adaptation of the original eggplant casserole! The textured vegetable protein adds a great--for lack of a better word--texture. I didn't have tabasco sauce so omitted that, but it was still great. Next time I might experiment with some different spices; it's versatile enough for many possibilities. Thanks!

mcquea01 August 12, 2004

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a