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Eggplant Casserole

Western.Chefs's picture
Eggplant Casserole is an amazingly delicious main course meal recipe version. An easy to make recipe, you will simply find this Eggplant Casserole both mouth-watering and amazingly tempting.
  Eggplant 1 Large
  Boiling salted water 1 Cup (16 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Onions 4 Large, peeled and sliced
  Garlic 2 Clove (10 gm), finely chopped
  Fresh mushrooms 3⁄4 Pound
  Tomatoes 4 Large, peeled and chopped
  Green peppers 2 , seeded and cut in strips
  Salt 2 Teaspoon
  Freshly ground black pepper 1 Teaspoon
  Bay leaf 1
  Basil 1⁄4 Teaspoon
  Oregano 1⁄4 Teaspoon
  Powdered cloves 1⁄8 Teaspoon
  Buttered bread crumbs 1⁄4 Cup (4 tbs)

1. Preheat oven to slow (275° F.).
2. Peel the eggplant and cut into one-inch-thick slices. Cover with boiling salted water and simmer ten minutes. Drain well.
3. Melt the butter, add the onions and garlic and saute until lightly browned. Remove stems from the mushrooms and reserve for another use. Add mushroom caps to the onions and garlic and cook, stirring, an additional five minutes. Add the tomatoes, green peppers, salt, pepper, herbs and spices and simmer ten minutes.
4. Place alternating layers of eggplant and sauce in a buttered two-quart casserole. Cover with buttered crumbs and bake one and one-half hours.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1360 Calories from Fat 453

% Daily Value*

Total Fat 52 g79.7%

Saturated Fat 30.3 g151.6%

Trans Fat 0 g

Cholesterol 121 mg40.3%

Sodium 4095.6 mg170.7%

Total Carbohydrates 213 g71.1%

Dietary Fiber 57 g227.9%

Sugars 96.3 g

Protein 42 g83.4%

Vitamin A 179.2% Vitamin C 748.7%

Calcium 53.1% Iron 61.9%

*Based on a 2000 Calorie diet

Eggplant Casserole Recipe