CHEESY EGGPLANT CASSEROLE
Make a great (and easy) eggplant casserole in less than half an hour. Shredded mozzarella and grated Parmesan make this one Cheesy Eggplant Casserole.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Heat oven to 375°F.
- Layer half the eggplant, sauce and cheeses in 8-inch square baking dish sprayed with cooking spray; repeat layers.
- Bake 25 min. or until eggplant is tender.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 910 mg, Carbohydrate 15 g, Fiber 6 g, Sugar 9 g, Protein 20 g
MY FITNESS CHEESY ITALIAN EGGPLANT CASSEROLE
Make and share this My Fitness Cheesy Italian Eggplant Casserole recipe from Food.com.
Provided by Diane
Categories Easy
Time 7h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a food processor, process cheeses, garlic, egg, ½ cup basil and pepper until combined and smooth.
- Mist a 5- to 6-qt slow cooker with cooking spray. Spread a thin layer of marinara (about 1/3 cup) over bottom of slow cooker. Arrange one-third of eggplant slices over sauce, overlapping edges. Spread half of cheese mixture over eggplant and then spoon one-third of remaining marinara evenly over top. Repeat with another one-third of eggplant, half of cheese mixture and one-third of sauce, and finish with remaining one-third of eggplant and sauce.
- Cover and cook on low for 6 to 8 hours. (TIP: If casserole is still watery, cook on high, uncovered, for an additional 10 minutes.) Garnish with additional basil.
Nutrition Facts : Calories 201.7, Fat 6.7, SaturatedFat 2.4, Cholesterol 41.5, Sodium 737.6, Carbohydrate 25.2, Fiber 6.6, Sugar 15, Protein 10.8
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