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Eggplant Casserole

Makes: 6 to 8 servings
Prep 20 mins Bake 375° 30 mins
Eggplant Casserole
Ingredients
  • 1  medium eggplant (1 pound), peeled if desired
  • 2  tablespoons  margarine or vegetable oil spread
  • 1 1/2  cups  chopped onion
  • 2  cups  chopped green sweet pepper
  • 1  tablespoon  margarine or vegetable oil spread
  • 1  tablespoon  all-purpose flour
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  black pepper
  • 1/2  cup  sliced pitted ripe olives
  • 1/2  cup  shredded sharp American cheese or cheddar cheese (2 ounces)
  • 1 8  ounce can  tomato sauce
  • 3/4  cup  soft bread crumbs (1 slice)
  • 1  tablespoon  margarine or vegetable oil spread, melted
Directions

1. Cut eggplant into 1/2-inch cubes. Cook eggplant cubes in the 2 tablespoons margarine until tender. Remove from skillet.

2. 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.

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 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)
  • Servings Per Recipe 6,
  • cal. (kcal) 153,
  • Fat, total (g) 9,
  • chol. (mg) 9,
  • sat. fat (g) 3,
  • carb. (g) 16,
  • fiber (g) 4,
  • sugar (g) 7,
  • pro. (g) 4,
  • vit. A (IU) 960,
  • vit. C (mg) 40,
  • sodium (mg) 615,
  • Potassium (mg) 431,
  • calcium (mg) 144,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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