Italian Eggplant Casserole

Healthy and light, our Italian Eggplant Casserole bakes up with tons of texture and taste. We made sure to add in some colorful, good-for-you tomatoes for extra pizzazz.

Serves: 8

Cooking Time: 1 hr

What You’ll Need:
  • 1 (1-pound) eggplant, peeled, cubed
  • 1/2 cup seasoned bread crumbs divided
  • 1/2 cup liquid egg substitute
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon Italian seasoning
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon salt
  • 2 tomatoes, sliced
What To Do:
  1. In a soup pot, bring 2 inches water to a boil. Add eggplant and cook 20-30 minutes covered until soft; drain.
  2. Preheat oven to 350 F degrees.
  3.  Coat a 9-inch-square baking dish with cooking spray.
  4. In a medium bowl, mash eggplant with a fork. Stir in 1/4 cup bread crumbs, the Egg substitute, Italian seasoning, garlic, salt, and pepper.
  5. Spread eggplant mixture in prepared baking dish and top with tomato slices. Sprinkle tomatoes with remaining bread crumbs and coat with cooking spray.
  6. Bake 25 to 30 minutes, or until tomatoes are tender and brown around edges.



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