Nutrients per serving

  • Calories  185
  • Protein  2 g
  • Carbohydrates  6 g
  • Fat  17 g
  • Cholesterol  56 mg
  • Sodium  100 mg
  • Potassium  142 mg
  • Phosphorus  36 mg
  • Calcium  53 mg
  • Fiber  1.7 g

Renal and renal diabetic food choices

  • 1 vegetable, medium potassium
  • 3 fat

Carbohydrate choices


Helpful hints

  • Two medium eggplants yield approximately 8 cups.
  • Adjust cayenne pepper to your taste preference.
  • Refrigerate or freeze leftover casserole for a quick dish later.

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What's everyone saying?

4 Comments | Average User Rating:
Tasty Eggplant Casserole
jang111 says:

Did you peel the eggplant or leave the skin on? Dietitian comment: We left the skinon, but if you prefer you can peel the eggplant.

Jul. 02, 2017, 11:50 AM
Tasty Eggplant Casserole

It was delicious. I put toooo much cayenne in, but still good. Used only one eggplant, will not cook it too long in the frypan. I like eggplant a little chunkier. My daughter really liked it and is making it again today. She is going to put cayenne in her part and leave it out in the other half.

Aug. 27, 2013, 11:53 AM
Tasty Eggplant Casserole

This was fantastic!

Jan. 31, 2012, 1:52 PM
Tasty Eggplant Casserole
secondof10 says:

Found this to be delicious, but a tad too spicy. I also only used one eggplant, which ended up giving me the desired 8 half-cup portions. Next time, about half the cayenne pepper.

Oct. 18, 2010, 5:09 PM

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