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Eggplant Provencal
Source: dLife

Eggplant, pepper, olive, caper, and tomato casserole.

Prep Time: 15 minutes
Cook Time: 45 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 200.4
Total Carbs 36.0 g
Dietary Fiber 11.5 g
Sugars 13.4 g
Total Fat 4.9 g
Saturated Fat 1.1 g
Unsaturated Fat 0.5 g
Potassium 719.0 mg
Protein 7.1 g
Sodium 457.8 mg
Dietary Exchanges
1 Fat , 4 1/2 Vegetables , 1 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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Ingredients Directions
  1. Preheat oven to 350 degrees F.
  2. Heat frying pan over medium heat and coat with cooking spray. Cook onion and garlic 3 to 4 minutes. Mix in eggplant, pepper, and tomatoes. Place lid on pan and cook 8 to 10 minutes of until vegetables are soft. Stir frequently.
  3. Mix in parsley, olives, capers, basil, and oregano. Sprinkle with salt and pepper. Spoon mixture into an 11 x 7 inch baking dish. Mix together breadcrumbs, Parmesan cheese, and margarine. Sprinkle mixture over casserole.
  4. Bake 30 minutes or until casserole is golden on top and bubbly.

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