- 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