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Saucy Eggplant Casserole Recipe
|Cooked chickpeas||2 Cup (32 tbs)|
|Fennel seeds||1 1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Tomato pasta sauce||2 Cup (32 tbs)|
|Feta cheese||1⁄2 Cup (8 tbs), crumbled|
|Ripe olives||1⁄4 Cup (4 tbs), sliced|
|Pine nuts/Chopped walnuts||2 Tablespoon|
Serving size: Complete recipe
Calories 1418 Calories from Fat 500
% Daily Value*
Total Fat 60 g92%
Saturated Fat 14.4 g72%
Trans Fat 0 g
Cholesterol 66.7 mg
Sodium 3398.9 mg141.6%
Total Carbohydrates 177 g59%
Dietary Fiber 54.1 g216.3%
Sugars 42.6 g
Protein 59 g117.1%
Vitamin A 114.2% Vitamin C 172.1%
Calcium 88.3% Iron 109.7%
*Based on a 2000 Calorie diet
Cut into 1/2"-thick slices; halve the slices crosswise.
Place the slices in a 7" X 11" baking dish in an even layer.
Sprinkle with the water.
Microwave on high for 4 minutes, or until the eggplant is crisp-tender.
Spoon the chick-peas over the eggplant.
Stir the fennel and garlic into the tomato sauce.
Pour over the chick-peas.
Microwave on high for 5 minutes, or until the eggplant is tender.
Sprinkle with the feta, olives, and pine nuts or walnuts.
Microwave on medium (50% power) for 2 to 3 minutes, or until the toppings are heated through.