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Franke's Cafeteria Eggplant Casserole Recipe
Franke's cafeteria eggplant casserole recipe is a delicious vegetarian dish made with eggplants and tomatoes. It can also be served as a main course or appetizer.
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Course:
Dinner
Cuisine:
American
Prep Time:
10
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
8
People
Calories:
161
kcal
Ingredients
9
Ounces
Shredded mozzarella cheese
10
Ounces
Frozen mixed vegetables
6
Ounces
Package baby bella
15
Ounces
Tomato sauce
8
Ounces
Fresh spinach
1
Tbsp
Olive oil
1
Tsp
Black pepper
4
Cups
Sliced mushrooms
3
Garlic cloves
1/2
Cup
Chopped onion
Instructions
Saute onion and garlic in a large skillet.
Cook the mushrooms.
Season with salt and pepper.
Add spinach and tomatoes; bring to boil while stirring.
Reduce heat; simmer, covered, for 10 minutes or until spinach wilts.
Remove from heat; stir in beans and vegetables.
Sprinkle with cheese.
Nutrition
Nutrition Facts
Franke's Cafeteria Eggplant Casserole Recipe
Amount per Serving
Calories
161
% Daily Value*
Fat
8
g
12
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
25
mg
8
%
Sodium
511
mg
22
%
Potassium
686
mg
20
%
Carbohydrates
13
g
4
%
Fiber
4
g
17
%
Sugar
4
g
4
%
Protein
12
g
24
%
Vitamin A
4909
IU
98
%
Vitamin C
17
mg
21
%
Calcium
217
mg
22
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.