medium eggplant (1 pound), peeled if desired
tablespoons margarine or vegetable oil spread
cups chopped onion
cups chopped green sweet pepper
tablespoon margarine or vegetable oil spread
teaspoon black pepper
cup sliced pitted ripe olives
cup shredded sharp American cheese or cheddar cheese (2 ounces)
8 ounce can tomato sauce
cup soft bread crumbs (1 slice)
tablespoon margarine or vegetable oil spread, melted
- Cut eggplant into 1/2-inch cubes. Cook eggplant cubes in the 2 tablespoons margarine until tender. Remove from skillet.
- In the same skillet cook onion and sweet pepper in the 1 tablespoon margarine until tender, stirring frequently. Remove from heat. Stir in flour, salt, and black pepper. Add olives.
- Layer half the eggplant in a 1-1/2-quart casserole. Add half the olive mixture and half the cheese. Repeat layers. Pour tomato sauce over all. Mix crumbs with melted margarine or vegetable oil spread; sprinkle over tomato sauce. Bake, uncovered, in a 375 degree F oven for about 30 minutes or until edges are bubbly. Makes 6 to 8 servings.
Nutrition Facts(Eggplant Casserole)
- Per serving:
- 153 kcal cal.,
- 9 g fat
- (3 g sat. fat,
- 9 mg chol.,
- 615 mg sodium,
- 16 g carb.,
- 4 g fiber,
- 7 g sugar,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet