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Eggplant Delight Recipe
|Water||1 1⁄2 Cup (24 tbs)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Cream of mushroom soup||1 Can (10 oz)|
|Milk||1⁄2 Cup (8 tbs)|
|Bell pepper||1⁄3 Cup (5.33 tbs), chopped|
|Grated sharp cheese||1⁄2 Cup (8 tbs)|
|Toasted bread crumbs||1⁄2 Cup (8 tbs) (Plain / Progresso)|
|Bacon slices||3 , partially cooked|
Calories 129 Calories from Fat 54
% Daily Value*
Total Fat 6 g9.4%
Saturated Fat 1.8 g9%
Trans Fat 0 g
Cholesterol 4.3 mg
Sodium 1020.9 mg42.5%
Total Carbohydrates 16 g5.4%
Dietary Fiber 3.9 g15.5%
Sugars 5.9 g
Protein 4 g8.3%
Vitamin A 3.7% Vitamin C 21%
Calcium 7% Iron 6.9%
*Based on a 2000 Calorie diet
Place in cold water for 10 minutes.
Drain and cook with fresh water, onions, celery until tender.
Drain and mash.
Beat soup and milk into eggplant.
Add pepper, cheese, bread crumbs and salt.
Pour into greased casserole.
Top with partially cooked bacon and bake uncovered at 350 degrees for 35 minutes.
Serves 4 to 6.