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    You are in: Home / Recipes / Peggy's Eggplant Casserole Recipe
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    Peggy's Eggplant Casserole

    Average Rating:

    3 Total Reviews

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    • on October 13, 2009

      This sure isn`t a pretty dish but it sure does taste pretty good! I sauteed the onions, peppers and garlic in in Pam sprayed pan. Used prosciutto in place of the ham. The eggplant i cooked in the microwave then finished in the pan with the onions. I did make half the recipe. Plated it on tomato sauce. Next time I would give a light layer of tomato sauce instead of the butter then top with grated cheese. Thanks!!!

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    • on September 21, 2009

      Double darn this is so good, I know you will be licking the casserole dish. I followed this exactly, except since I had some very fresh, and very small eggplants that were as tender as a baby flowers. So the change I made was not to peel the eggplant and mash it. It was just so good, and I wouldn't change one other thing. Your Mom is a winner and has a winner on her hands! Thank her for me, please? Made for *Everyday is a Holiday* tag. Septembre 2009.

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    • on August 15, 2009

      I adored this. I have never tried a recipe where the eggplant is peeled nor have I ever boiled eggplant so I was keen to give this a go. I used a large red onion and diced bacon instead of ham. I am very grateful to Peggy and Gail !! Made for Holiday Tag.

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    Nutritional Facts for Peggy's Eggplant Casserole

    Serving Size: 1 (243 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 350.8
    Calories from Fat 71
    Total Fat 7.9 g
    Saturated Fat 3.4 g
    Cholesterol 3.7 mg
    Sodium 265.3 mg
    Total Carbohydrate 71.2 g
    Dietary Fiber 16.2 g
    Sugars 8.7 g
    Protein 12.6 g


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