Eggplant Casserole

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filed under Side Dishes

Side Dishes
Recipe category: Side Dishes
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 95 (5% DV)
Fat: 4g (6% DV)
Carbohydrates: 8g (3% DV)
Protein: 8g (16% DV)
Ingredients:  Makes 5 servings
1  lb.
1/2  cup
1/2  cup
1  tablespoon
1/2  cup
1  dash
1  teaspoon
1/4  teaspoon
2  tablespoons
1/2  teaspoon

Tip: For nutritional information on all the ingredients in Eggplant Casserole just click on each ingredient name. Then adjust the serving size for any Eggplant Casserole ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Slice eggplant into 1/2 inch thick slices; peel. Cut into 1/2 inch cubes. Place in saucepan; add water and 1/2 teaspoon seasoned salt. Bring to boil, then simmer just until tender. Drain.
Meanwhile saute onion in butter until limp. Combine eggplant, onion, Cheddar cheese, eggs, Tabasco, 1/2 teaspoon salt and pepper. Toss to mix. Turn into buttered 1 quart casserole. Sprinkle Parmesan cheese and paprika over top.
Bake at 350 degrees for about 30 minutes or until knife inserted in center comes out clean. Makes 4 servings. Approximately 163 calories per serving.
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