Low-Fat, Good Fat Eggplant (Aubergine) Casserole

Recipe by Emmie Gruchow
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READY IN: 1hr 15mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F, and prepare vegetables.
  • In medium bowl, combine olive oil, eggplant, mushrooms and seasoning.
  • Transfer to unprepared baking pan.
  • Bake eggplant mixture for 30 minutes.
  • Mix onion, tomatoes, tomato juice, salt in medium bowl.
  • After thirty minutes, pour tomato juice mixture over eggplant mixture.
  • Bake at 350°F for additional half hour.
  • Allow to cool a little before serving.
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