Creamy Creole Eggplant Casserole

Creamy Creole Eggplant Casserole

recipe by

320
calories
21
ingredients
6
servings
3.685

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Ingredients

2 eggplant medium, about 1.25 pounds each
1 onion medium, chopped
1 green bell pepper large, chopped
2 celery ribs, chopped
2 cloves garlic minced
6 ozs mushrooms sliced, about 2 cups sliced
1 1/2 cups garbanzo cooked, or canned, drained and rinsed
2 tbsps parsley minced
1/2 tsp dried thyme
1/2 tsp cayenne pepper or to taste
1 tsp paprika smoked or regular
1/4 tsp ground black pepper freshly
6 ozs silken tofu 1/2 package Mori-Nu, Lite preferred
1 oz cashew nuts a little less than 1/4 cup
1/2 tsp onion powder
2 tbsps water
2 tsps salt or to taste
1 slice whole wheat bread toasted and made into bread crumbs, or use pre-seasoned breadcrumbs and omit basil and oregano, below
1/8 tsp dried basil
1/8 tsp dried oregano

Nutrition Facts

320
calories
7
g fat
12
g sugar
Amount Per Serving (recipe is 6 servings)
Calories 320
Calories From Fat 60
% Daily Value*
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat g
Cholesterol 0mg
0%
Sodium 480mg
20%
Potassium 1180mg
34%
Total Carbohydrates 51g
17%
Dietary Fiber 17g
68%
Sugars 12g
Protein 17g
34%
Vitamin A
15%
Vitamin C
45%
Calcium
20%
Iron
30%

Weight Watchers Points

PointsPlus: 8
SmartPoints: 10