Eggplant Casserole Recipe

Eggplant Casserole picture


Preparation Time15 MinCooking Time40 Min
Ready In55 MinDifficulty LevelEasy
Health IndexAverageCuisine
Main IngredientInterest Group


 Salt2 Teaspoon
 Oil4 Tablespoon
 Tomato paste2 Tablespoon
 Yoghurt250 Milliliter
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 960 Calories from Fat 620

% Daily Value*

Total Fat 70 g108.2%

Saturated Fat 13.4 g67.1%

Trans Fat 0 g

Cholesterol 32.5 mg

Sodium 4050 mg168.7%

Total Carbohydrates 78 g25.9%

Dietary Fiber 37 g147.8%

Sugars 40 g

Protein 21 g41.2%

Vitamin A 19.8% Vitamin C 51.5%

Calcium 41% Iron 19.8%

*Based on a 2000 Calorie diet


Slice the eggplants without peeling, sprinkle with salt and leave 30 minutes.
Dry the slices and fry quickly in hot oil in a frying pan until coloured.
Place them into a round cake tin or ovenproof casserole, as they come from the frying pan, layering them with tomato paste and yoghurt.
Season with pepper.
Cover the tin or casserole and bake in a moderate oven for 35-40 minutes.
Turn out before serving.