Eggplant Pierogy Casserole
This casserole packs less than 330 calories and 8 grams fat per serving.
(Prep Time: About 1 hour. Serves 8)
2 dozen frozen jalapeño pierogy (potato-cheese pierogy work well, too)
1 large eggplant
1 small onion, chopped
½ cup dry bread crumbs
1 tablespoon olive oil
2 cups low sodium spaghetti sauce
1 tablespoon grated Parmesan cheese
2 cups fat free sour cream
Dice the eggplant, sprinkle with a bit of salt, cover and set aside for about 15 minutes. Wipe the extracted juices off the eggplant.
Preheat oven to 350° F.
Place the frozen pierogies in bottom of a flat baking dish that has been prepared with nonstick spray. Sprinkle with half of the onion. In a skillet, sauté the eggplant in olive oil for 5 minutes. Add the remaining onion and spaghetti sauce. Continue to simmer eggplant in sauce for 5 minutes. Spoon eggplant over pierogies. Combine sour cream, Parmesan cheese and pepper. Pour over eggplant and cover with crumbs. Bake for 20 minutes until bubbling and brown.
Calories
|
402
|
Protein (g)
|
9.5
|
Cholesterol (mg)
|
43
|
Fat (g)
|
12.6
|
Carbs (g)
|
62.8
|
Sodium (mg)
|
1438
|
Calories from:
|
Fat
|
28.1%
|
Carbs
|
62.5%
|
Protein
|
9.4%
|
|