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Eggplant Casserole
Ingredients
-
1
medium eggplant (1 pound), peeled if desired
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2
tablespoons cooking oil
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1 1/2
cups chopped onion
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2
cups chopped green sweet pepper
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1
tablespoon cooking oil
-
1
tablespoon all-purpose flour
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1/4
teaspoon salt
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1/4
teaspoon black pepper
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1/2
cup sliced pitted ripe olives
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1/2
cup shredded sharp American cheese or cheddar cheese (2 ounces)
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1
8 ounce can tomato sauce
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3/4
cup soft bread crumbs (1 slice)
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1
tablespoon margarine or butter, melted
Directions
1. Cut eggplant into 1/2-inch cubes. Cook eggplant cubes in the 2 tablespoons oil until tender. Remove from skillet.
2. In the same skillet cook onion and sweet pepper in the 1 tablespoon oil until tender, stirring frequently. Remove from heat. Stir in flour, salt, and black pepper. Add olives.
3. 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 butter; 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)
- Servings Per Recipe 6,
- Calories 191,
- Protein (gm) 4,
- Carbohydrate (gm) 17,
- Fat, total (gm) 13,
- Cholesterol (mg) 5,
- Saturated fat (gm) 3,
- Dietary Fiber, total (gm) 4,
- Sodium (mg) 469,
- Percent Daily Values are based on a 2,000 calorie diet
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This is the best eggplant recipe I have ever tried. My husband could believe that it was so good and it did not even have any meat in it.
9/15/2010 10:29:34 AM Report Abuse