Eggplant (Aubergine) Casserole #2

Name: Eggplant (Aubergine) Casserole #2
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 3 cups eggplants, cubed; 1 onion, sliced; 2 tablespoons olive oil; salt, to taste; pepper, to taste; 8 ounces cheddar cheese, grated; 1 cup nonfat milk; 1 tablespoon TABASCO® brand Chipotle Pepper Sauce; 1 cup dry textured vegetable protein (textured vegetable protein, available at ny health-foods store); 2 eggs, beaten

Submitted by monkeyking

"This is based on the recipe submitted by KJ (#16246). I modified it to make it lower cal/fat/carb. It got a 'thumbs-up' from my daughter, who HATES eggplant. Enjoy!"

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photo by mcquea01

Ready In:: 1hr
Ingredients:: 10
Serves:: 6

ingredients

3 cups eggplants, cubed
1 onion, sliced
2 tablespoons olive oil
salt, to taste
pepper, to taste
8 ounces cheddar cheese, grated
1 cup nonfat milk
1 tablespoon TABASCO® brand Chipotle Pepper Sauce
1 cup dry textured vegetable protein (textured vegetable protein, available at ny health-foods store)
2 eggs, beaten

directions

Preheat oven to 350 degrees.
Heat oil in large fry pan.
Saute eggplant and onions until soft.
While eggplant is cooking, grate cheese and assemble other ingredients.
When cooked, combine with remaining ingredients (mixing thoroughly) and transfer to casserole dish.
Bake until golden and bubbling (about 45 minutes).

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Reviews

Added 1/2 tsp each of thyme & garlic, omitted hot pepper sauce & used 2%-fat cheddar cheese. Very good.

echo echo
A wonderful lower carb adaptation of the original eggplant casserole! The textured vegetable protein adds a great--for lack of a better word--texture. I didn't have tabasco sauce so omitted that, but it was still great. Next time I might experiment with some different spices; it's versatile enough for many possibilities. Thanks!

mcquea01