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    You are in: Home / Recipes / Saucy Eggplant (Aubergine) Casserole Recipe
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    Saucy Eggplant (Aubergine) Casserole

    Average Rating:

    2 Total Reviews

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    • on December 17, 2007

      YUM YUM! This sorta reminded me of a vegetarian moussaka but with different spices. It was CREAMY and FLAVORFUL and nice for a cold winters night. I used twice as much whole wheat flour and 1 percent milk. I think I will add the cheese at the end the next time because it burned. Freddy Cat says it was nice visiting you Parsley! Made for the Went to the Market game.

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    • on October 02, 2006

      We loved this Parsley! I doubled the recipe and baked it in a 13 x 9-inch baking dish, I use 2 huge eggplants from my garden and increased the garlic way up, and used half and half cream in place of milk, sprinkled the top with Parmesan cheese then added on the mozza cheese the last few minutes of baking, DELICIOUS! thanks for sharing hon!...Kitten

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    Nutritional Facts for Saucy Eggplant (Aubergine) Casserole

    Serving Size: 1 (291 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 232.6
     
    Calories from Fat 122
    52%
    Total Fat 13.6 g
    20%
    Saturated Fat 8.4 g
    42%
    Cholesterol 45.1 mg
    15%
    Sodium 582.6 mg
    24%
    Total Carbohydrate 16.7 g
    5%
    Dietary Fiber 4.4 g
    17%
    Sugars 5.8 g
    23%
    Protein 12.7 g
    25%

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