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Baked Eggplant Casseroles
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: Italian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 236
% Daily Value**
Total Fat 9g
14%
Saturated Fat 5g
8%
Unsaturated Fat 1g
Cholesterol 28mg
9%
Sodium 468mg
19%
Total Carbohydrate 25g
8%
Dietary Fiber 6g
24%
Sugars 9g
Protein 14g
Vitamin A  16%Vitamin C  7%
Calcium  30%Iron  7%
Potassium  16%Vitamin E  7%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Eggplant Casseroles

Date Added: February 19, 2018

Ingredients:

1/8 Teaspoon Pepper
1/4 Cup All-Purpose Flour
1/4 Teaspoon Salt to taste
8 Ounces Ricotta Cheese
1 Eggplant 1 pound
15 Ounces Spaghetti Sauce
4 Ounces Mozzarella Cheese coarsely shredded
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Directions:

1. On waxed paper, combine flour, salt, and pepper. Cut eggplant into 1/4-inch-thick slices; dip eggplant slices into flour mixture to coat.

2. Preheat oven to 350 degrees. In 12-inch skillet over medium-high heat, in 1/4 cup hot salad oil, cook eggplant, a few slices at a time, until tender and browned on both sides, removing slices to plate as they brown and adding more oil as needed.

3. Into four 16-ounce oven-safe shallow casseroles or ramekins, spoon half of spaghetti sauce; arrange half of eggplant slices on sauce. Top with ricotta cheese, remaining eggplant slices, then mozzarella cheese and remaining spaghetti sauce.

4. Bake 20 minutes or until cheese melts and mixture is hot and bubbly.

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Dietary Notes:
This recipe is a good source of Vitamin A with 16% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Eggplant, Tomato, Cheese allergies.
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