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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%

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