Wholesome Yum · by Maya Krampf★ 5.0 (4)
Eggplant Casserole
NUTRITION · PER SERVING50M COOK
CAL 18%·PRO 34%
CARBS 33G38% OF CAL
9G FIBER12G OTHER11G TOTAL SUGAR
FAT 20G50% OF CAL
6G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A baked casserole with roasted eggplant, chickpeas, tomatoes, and melted mozzarella seasoned with Italian herbs. It's a veggie-packed, satisfying main or hearty side dish.
mainitaliancasserolebeans🍪 sheet pan🥧 baking dish🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Wholesome Yum →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 lb Eggplant ((sliced into 1/4-inch-thick circles))
- 3 tbsp Olive oil
- 1/2 tsp Sea salt
- 1/4 tsp Black pepper
- 1 tbsp Olive oil
- 1 large Onion ((diced))
- 1 large Bell pepper ((diced))
- 8 cloves Garlic ((minced))
- 1 15-oz can Chickpeas ((drained, rinsed, and dried))
- 1 15-oz can Petite diced tomatoes ((drained))
- 1 1/2 tbsp Italian seasoning
- 1 tsp Sea salt
- 8 oz Mozzarella cheese ((shredded; ~2 cups))
At a glance
PER SERVING · TIME 50M
CAL 18%·PRO 34%
CARBS 33G38% OF CAL
9G FIBER12G OTHER11G TOTAL SUGAR
FAT 20G50% OF CAL
6G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 411mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 652mg
- Calcium
- 339mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 411MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.