SPECIAL
OFFER:
- Limited Time Only! (The ad below will not display on your printed page) 
|
|
Page |
3x5 |
4x6 |
New BHG Cookbook
Select a size and use your browser's print button to print the page.
This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Eggplant Casserole
- 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
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.
- 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
www.bhg.com © Copyright 2013, Meredith Corporation. All Rights Reserved.