Low-Fat, Good Fat Eggplant (Aubergine) Casserole
"This is adapted from an old Pennsylvania Dutch casserole to fit my ballet diet:) It is extremely good, low fat and has no "empty calories"- everything fits into the AHA/Diabetic Exchange system. Original credit goes to Rachel Sitler of Berwick, PA for a great, versatile recipe. 1 additional cup of tomato juice can be substituted for tomatoes to make a spaghetti sauce or salsa base. Squash or zucchini, of equal volume and in season, can be used instead of eggplant. This recipe always turns out very good, but I have found that its texture varies greatly with small adjustments in temperature, and from oven to oven. Experiment a little first before planning a dinner party around it:) Serves 3-4. Store leftovers for up to four days."
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Serves:
-
3-4
ingredients
directions
- Preheat oven to 350°F, and prepare vegetables.
- In medium bowl, combine olive oil, eggplant, mushrooms and seasoning.
- Transfer to unprepared baking pan.
- Bake eggplant mixture for 30 minutes.
- Mix onion, tomatoes, tomato juice, salt in medium bowl.
- After thirty minutes, pour tomato juice mixture over eggplant mixture.
- Bake at 350°F for additional half hour.
- Allow to cool a little before serving.
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Reviews
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The recipe was too basic and needs more "life" for our taste even though I added a bit of herbs and garlic. Although I diced the eggplant fairly small, the cooking time was much longer than stated. Can't quite figure out what was missing. -
This is a good basic recipe but have found it needs more seasoning, I use a bay leaf, italian Herbs, garlic, paprika and pepper. As long as the veg are diced about 1cm cubes I find this cooks wekk in the time given. -
This was great! I subbed a can of diced tomatoes, undrained for the diced tomatoes and juice. I threw in some diced asparagus, and a sweet potato. This would have been pretty bland had I not added about 4 cloves of sliced garlic, some hot pepper and some other seasonings. But i love the veggie overload on this! -
While definitely low-fat, and plenty healthy, this dish is lacking in flavor, and I ADDED 2 cloves of garlic! One hour at 350 is definitely not long enough for cook time either... even with a 3 minute pre-cook of the eggplant in the microwave before hand, the vegetables were ALL too crunchy at the end. Next time I'll try a lower temp for a longer time. -
I used pepper & basil instead of the salt & seasoning listed; I also had to substitute plain tomato juice with V8. Mixed it with a little brown basmati rice. And well, it was just fantastic! Incredibly moist, and the flavor is kind of sweet-ish. Simple but sensational. ;)
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Tweaks
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I used pepper & basil instead of the salt & seasoning listed; I also had to substitute plain tomato juice with V8. Mixed it with a little brown basmati rice. And well, it was just fantastic! Incredibly moist, and the flavor is kind of sweet-ish. Simple but sensational. ;)
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Yum! Instead of the fresh tomatoes/juice, I used a 14 oz can of diced petite tomatoes, with juice (the juice out of the can was equivalent to 1/2 cup anyway, when drained). I used 1 tsp seasoning salt and the diced onion. After the 1 hour of baking, I topped with some grated parmesan and some shredded 6 cheese Italian blend and baked a few more minutes until melted. Makes a great veggie side dish or a main dish for the vegetarian or for the low carb dieter.
