Eggplant Casserole

Makes: 
8 servings
Utensil: 
Saladmaster Food Processor
10" Electric Oil Core Skillet
Rate Recipe: 
Contributed By: 
Saladmaster® Oil Core Skillet Healthy Cooking Guide

Ingredients

2
eggplants, sliced, use Cone #4
2
teaspoons
sea salt
(10
mL)
2
cups
whole wheat bread crumbs
(216
g)
1
zucchini, sliced, use Cone #4
24
ounces
low-fat spaghetti sauce
(710
mL)
2
cups
fresh spinach
(60
g)
4
tablespoons
nutritional yeast
(20
g)
3
tablespoons
granulated garlic powder
(25
g)
Directions: 
  1. Salt sliced eggplant and let sit for 15 minutes, pat dry.
  2. Place eggplant in a bag with whole wheat bread crumbs, shake until well covered.
  3. In electric skillet, layer 8 ounces (240mL) spaghetti sauce, half eggplant slices, spinach and zucchini.
  4. Add 8 ounces (240mL) spaghetti sauce and remaining egglpant slices.
  5. Top with remaining spaghetti sauce, bread crumbs, and a thin layer of nutritional yeast and garlic powder.
  6. Cover and cook at 350°F/175°C.
  7. When Vapo-Valve™ clicks, reduce temperature to 185°F/85°C. Cook 25 - 30 minutes, until eggplant is tender.
Nutritional Information per Serving
Calories: 
200
Total Fat: 
2g
Saturated Fat: 
0g
Cholesterol: 
0mg
Sodium: 
988mg
Total Carbs: 
40g
Dietary Fiber: 
10g
Sugar: 
12g
Protein: 
9g

Directions

Reviews