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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

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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

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    • 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.

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    • 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
    Total Fat 3.9 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 309.4 mg
    Total Carbohydrate 41.4 g
    Dietary Fiber 7.8 g
    Sugars 6.0 g
    Protein 5.6 g


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