Guest guest Posted April 2, 2001 Report Share Posted April 2, 2001 * Exported from MasterCook * Eggplant Casserole Recipe By :No Cholesterol Passover Recipes, Debra Wasserman Serving Size : 0 Preparation Time :0:00 Categories : Passover Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons oil -- or a mixture of oil and water to reduce fat 1 large onion -- chopped 1 medium eggplant -- peeled and cubed 1/4 cup diced green pepper 11 ounces tomato and mushroom sauce 1 teaspoon salt 1/2 teaspoon pepper 2 large tomatoes -- diced 1 1/2 cup matzo farfel Saute onions in oil till tender. Combine onions, eggplant, green pepper, tomato mushroom sauce and seasoning. Cook, covered, for 15 minutes or till eggplant is tender. Stir in tomatoes. In a 2 quart baking dish, arrange in alternate layers the vegetables and matzo farfel. Begin and end with the vegetables. Bake at 350 degrees (uncovered) for 25 minutes. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 215 Calories; 2g Fat (6.7% calories from fat); 8g Protein; 49g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 2171mg Sodium. Exchanges: 0 Grain(Starch); 9 1/2 Vegetable; 0 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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