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Ingredientes
- 1 lg. eggplant, diced (about 4 c.)
- 1/3 c. lowfat milk
- 1 can cream of mushroom soup
- 1 egg, slightly beaten
- 1/2 c. minced onion
- 3/4 c. seasoned bread crumbs
Direcciones
- Cook eggplant in boiling water till tender and drain. Stir lowfat milk in soup and blend into egg. Add in eggplant, onion and bread crumbs. Toss slightly and pour into a greased baking pan. Toss ingredients for topping and sprinkle over top. Bake at 350 degrees for 20 to 30 min or possibly till warm and bubbly. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 642g | |
| Recipe makes 2 servings | |
| Calories 436 | |
| Calories from Fat 126 | 29% |
| Total Fat 14.36g | 18% |
| Saturated Fat 3.64g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 1331mg | 55% |
| Potassium 1127mg | 32% |
| Total Carbs 64.97g | 17% |
| Dietary Fiber 14.4g | 48% |
| Sugars 16.81g | 11% |
| Protein 15.94g | 26% |
