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Tasty Eggplant Casserole

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  Eggplant 1 Medium, peeled
  Cooking oil 2 Tablespoon
  Chopped onion 1 Cup (16 tbs)
  Chopped sweet green pepper 2 Cup (32 tbs)
  Cooking oil 1 Tablespoon
  All purpose flour 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Sliced pitted ripe olives 1⁄2 Cup (8 tbs)
  Shredded sharp cheese 1⁄2 Cup (8 tbs)
  American cheese/Cheddar cheese 2 Ounce
  Canned tomato sauce 8 Ounce (1 Can)
  Soft bread crumbs 3⁄4 Cup (12 tbs)
  Margarine/Butter 1 Tablespoon, melted

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° oven about 30 minutes or until edges are bubbly.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1515 Calories from Fat 688

% Daily Value*

Total Fat 114 g175.9%

Saturated Fat 32.3 g161.5%

Trans Fat 0 g

Cholesterol 103.3 mg34.4%

Sodium 3228.7 mg134.5%

Total Carbohydrates 97 g32.4%

Dietary Fiber 23 g91.9%

Sugars 31.2 g

Protein 39 g77.8%

Vitamin A 58.6% Vitamin C 327.5%

Calcium 158.5% Iron 217.9%

*Based on a 2000 Calorie diet

Tasty Eggplant Casserole Recipe