1 hr 15 mins
Emmie Gruchow's Note:
This is adapted from an old Pennsylvania Dutch casserole to fit my ballet diet:) It is extremely good, low fat and has no "empty calories"- everything fits into the AHA/Diabetic Exchange system. Original credit goes to Rachel Sitler of Berwick, PA for a great, versatile recipe. 1 additional cup of tomato juice can be substituted for tomatoes to make a spaghetti sauce or salsa base. Squash or zucchini, of equal volume and in season, can be used instead of eggplant. This recipe always turns out very good, but I have found that its texture varies greatly with small adjustments in temperature, and from oven to oven. Experiment a little first before planning a dinner party around it:) Serves 3-4. Store leftovers for up to four days.
My Private Note
Units: US | Metric
- 1Preheat oven to 350°F, and prepare vegetables.
- 2In medium bowl, combine olive oil, eggplant, mushrooms and seasoning.
- 3Transfer to unprepared baking pan.
- 4Bake eggplant mixture for 30 minutes.
- 5Mix onion, tomatoes, tomato juice, salt in medium bowl.
- 6After thirty minutes, pour tomato juice mixture over eggplant mixture.
- 7Bake at 350°F for additional half hour.
- 8Allow to cool a little before serving.
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Nutritional Facts for Low-Fat, Good Fat Eggplant (Aubergine) Casserole
Serving Size: 1 (286 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 110.2
- Calories from Fat 46
- Total Fat 5.1 g
- Saturated Fat 0.7 g
- Cholesterol 0.0 mg
- Sodium 894.4 mg
- Total Carbohydrate 15.9 g
- Dietary Fiber 7.0 g
- Sugars 8.6 g
- Protein 3.6 g
The following items or measurements are not included:
McCormick's salt-free all-purpose seasoning