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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Eggplant and Tomato Casserole

Source: dLife

Baked eggplant topped with tomatoes and Parmesan cheese.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	75.2

Total Carbs	9.4 g

Dietary Fiber	1.9 g

Sugars	2.5 g

Total Fat	2.5 g

Saturated Fat	0.8 g

Unsaturated Fat	0.4 g

Potassium	161.6 mg

Protein	3.8 g

Sodium	201.5 mg

Dietary Exchanges 2.5 Fat, 0.7 Vegetables, 0.3 Meat, 0.3 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 cup fresh eggplant, cubed 0.5
0 1/2 cup Bread Crumbs, seasoned, grated, dry 0.3333
0.3333 cup fresh chopped onion 3.0
3 each medium garlic cloves 1.5
1 1/2 tsp oregano leaves 0.5
0 1/2 tsp dried basil 0.25
0 1/4 tsp ground thyme 1.0
1 pinch salt 1.0
1 pinch black pepper 2.0
2 each eggs 3.0
3 each medium tomatoes 0.25
0 1/4 cup reduced fat grated parmesan cheese

Directions

Preheat oven to 350 degrees F.
Pour 2 inches of water in a pot and let simmer. Add eggplant and cook 5 to 8 minutes or until soft. Strain well.
Smash eggplant with a fork or masher and mash in breadcrumbs, onions, garlic, 1 teaspoon oregano, basil, and thyme. Sprinkle with salt and pepper and stir in eggs.
Place eggplant mixture in an 11 x 7 inch baking dish. Top mixture with tomato slices, cheese, and 1/2 teaspoon oregano. Bake 20 minutes or until casserole is heated through.