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

    Average Rating:

    2 Total Reviews

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    • on March 11, 2007

      I love eggplant parmesan, but since i'm a lifetime weight watchers member, i don't indulge in the real stuff too often. this was a nice, very quick to assemble fake-out. i used italian style diced tomatoes, as the recipe seemed like it would be kind of bland without some additional seasoning. i also used fat free mozzarella, and reduced fat parmesan. very good recipe!

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    • on February 17, 2007

      OMG this was so good. I'm not that familiar with eggplant, but we really enjoyed the flavor and texture of this recipe. I halved it for just the two of us, but other than that made as is. I also added the suggested garlic salt and sauteed the eggplant in a little olive oil as suggested. The only thing I will do differently next time is I may saute the onions and peppers a little before adding to the recipe. Thanks twissis

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    Nutritional Facts for Eggplant (Aubergine) & Herb Stuffing Casserole

    Serving Size: 1 (325 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 214.4
    Calories from Fat 101
    Total Fat 11.3 g
    Saturated Fat 6.5 g
    Cholesterol 37.2 mg
    Sodium 456.6 mg
    Total Carbohydrate 16.5 g
    Dietary Fiber 7.2 g
    Sugars 7.5 g
    Protein 14.2 g

    The following items or measurements are not included:

    Pepperidge Farm Herb Stuffing

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