Eggplant Casserole

Name: Eggplant Casserole
Ingredients: 1 medium-sized eggplant; 1 cup canned tomatoes; 1 cup cold rice; 3 tablespoons drippings; 1 large onion; 1 teaspoon salt; Bread crumbs; 0.5 lb. hamburger

From The Chapel Hill cook book, 1935

Mrs. John Woosley.

Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1185Calories

29 gProtein

146 gCarbs

54 gFat

Full nutrition (34 nutrients)

Calories1185 kcal

Protein29 g

Carbohydrates146 g

Fiber11 g

Sugars26 g

Total Fat54 g

Saturated Fat14 g

Monounsaturated Fat21 g

Polyunsaturated Fat15 g

Omega-30.5 g

Cholesterol48 mg

Sodium3680 mg

Potassium1231 mg

Calcium478 mg

Iron13 mg

Magnesium111 mg

Phosphorus386 mg

Zinc2.9 mg

Copper0.6 mg

Manganese1.8 mg

Vitamin D1.8 mcg

Vitamin C30 mg

Vitamin A2.3 mcg

Vitamin E1.8 mg

Vitamin K25 mcg

Vitamin B60.4 mg

Vitamin B120.3 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)12 mg

Folate258 mcg

Choline89 mg

Caffeine0 mg

Water379 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 13. The excerpt below is the record exactly as published.

EGGPLANT CASSEROLE 1 medium-sized egg- 1 cup canned tomatoes plant, peeled and 1 cup cold rice diced 3 tablespoons drippings 1 large onion, chopped 1 teaspoon salt fine Bread crumbs

Cook this with the app: pantry check, scaling, and the assistant.