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    You are in: Home / Recipes / Eggplant, Potato, Tomato Casserole Recipe
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    Eggplant, Potato, Tomato Casserole

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on June 26, 2011

      Seriously lacking flavor. The next day I took the remained and brushed with melted garlic and olive oil, that was some help

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 11, 2009

      *Reviewed during ZWT5 Family Picks Australia for the Chow Hounds Team* I quite enjoyed this dish and even managed to have one of my daughters eat eggplant! I think if I make this dish again that I would slice the eggplant a little thinner so that it cooked into the other veges more. The parm cheese on the top browned up nicely and was a great addition. I loved the fresh tomatoes in this recipe and that there were no canned sauces used. Served with Chicken Breasts and Tarragon En Papillote (France). Photo also to be posted.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 21, 2009

      We love eggplant here this was really tasty. Topped it off for the last 15 minutes with 1/8 cup and a handful of fresh mozzerella. :) Thanks for posting Katzen. Made for ZWT 5.

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    Nutritional Facts for Eggplant, Potato, Tomato Casserole

    Serving Size: 1 (382 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 213.1
     
    Calories from Fat 35
    16%
    Total Fat 3.9 g
    6%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 309.4 mg
    12%
    Total Carbohydrate 41.4 g
    13%
    Dietary Fiber 7.8 g
    31%
    Sugars 6.0 g
    24%
    Protein 5.6 g
    11%

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