Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soup | not in our table | 0 |
| Stuffing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large eggplant diced
- ⅓ cup milk
- 10½ ounce can condensed cream of mushroom soup
- 1 slightly beaten egg
- ½ cup chopped white onion
- ½ cup packaged herb-seasoned stuffing
- =
Directions
Cook diced eggplant in boiling salted water until tender.
Drain then gradually stir milk into soup and blend in egg.
Add drained eggplant, onion and stuffing.
Toss lightly to mix.
Turn into greased baking dish.
For topping crush stuffing and toss with 2 tablespoons melted butter and sprinkle over eggplant mixture.
Top with cheese then bake at 350°F for 20 minutes.
Category:Cathy's Recipes
Category:Casserole Recipes
Category:Eggplant Recipes
Category:Egg Recipes
Category:Stuffing Recipes
Category:Cheese Recipes