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    You are in: Home / Recipes / Eggplant (Aubergine) Casserole Recipe
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    Eggplant (Aubergine) Casserole

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on December 09, 2008

      I've made this casserole for years but I always drain a can of corn and throw it in.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 23, 2007

      Terrific! A great way to use eggplant. It's kind of custardy. You can't tell by looking at it or tasting it that there is eggplant in there. I like the suggestion in the recipe introduction about using Old Bay. I can see how that really would make it taste like mock oyster pie. Thanx for the tip for next time!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 17, 2004

      This eggplant dish is soooo good. I only had two of the elongated variety of eggplant and I didn't think they would equal to a medium sized oval eggplant so I cut the other ingredients in half. I did, however, only use 1 tablespoon of melted margarine. My hubby and I were very pleased with this delicious recipe. Thank you so much for sharing it!

      person found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Eggplant (Aubergine) Casserole

    Serving Size: 1 (188 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 325.7
     
    Calories from Fat 217
    66%
    Total Fat 24.1 g
    37%
    Saturated Fat 8.5 g
    42%
    Cholesterol 134.4 mg
    44%
    Sodium 754.7 mg
    31%
    Total Carbohydrate 16.0 g
    5%
    Dietary Fiber 2.7 g
    11%
    Sugars 1.9 g
    7%
    Protein 11.9 g
    23%

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