Eggplant and Tomato Casserole

fast.cook's picture

Sep. 22, 2011


Eggplants 2 1/2 Pound (2 Medium Sized)
Salt To Taste
Garlic 2 Clove (10 gm) (Finely Chopped)
All purpose flour
Canned stewed tomatoes 2 Pound (Undrained, 2 Cans, 1 Pound Each)
Sugar 2 Teaspoon
Paprika 1 Teaspoon
Pepper 1/8 Teaspoon
Dried basil leaves 1/8 Teaspoon
Parmesan cheese 1/2 Cup (8 tbs) , grated
Salad oil 1/4 Cup (4 tbs)



1. Preheat oven to 375 degrees Fahrenheit.

2. Lightly grease a 2-quart casserole.

3. Wash and peel eggplants; cut into 2 inch cubes.


4. In a 6-quart saucepan, simmer eggplant in a little boiling salted water for 10 minutes; drain.

5. In the mean time, in a large skillet, heat oil and sauté garlic for about 3 minutes until golden.

6. Remove skillet from heat and stir in flour, tomatoes, sugar, paprika, pepper and basil.

7. Stir and cook over medium heat until mixture boils and is thickened.


8. In the prepared casserole, alternately layer eggplant cubes and tomato mixture until casserole is full.

9. Top with grated cheese.

10. Place the casserole in the oven and bake for 30 minutes until lightly browned.


11. Serve Eggplant and Tomato Casserole with crusty or pita bread.

Recipe Summary

Difficulty Level: Easy
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 230Calories from Fat 108

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 537 mg22.38%

Total Carbohydrates 27 g9%

Dietary Fiber 8 g32%

Sugars 11 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet