Eggplant Casserole
This vegetable side-dish casserole recipe goes well with chicken and fish. The original recipe, from the 1950s, called for eggplant when likely only one type was available. Today's cooks have more choices. Whichever variety is used, purchase slightly more than a pound to equal the 5 to 5-1/2 cups of cubes needed for this recipe.
Ingredients
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1 medium eggplant (1 pound), peeled if desired
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2 tablespoons cooking oil
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1-1/2 cups chopped onion
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2 cups chopped green sweet pepper
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1 tablespoon cooking oil
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1 tablespoon all-purpose flour
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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1/2 cup sliced pitted ripe olives
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1/2 cup shredded sharp American cheese or cheddar cheese (2 ounces)
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1 8-ounce can tomato sauce
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3/4 cup soft bread crumbs (1 slice)
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1 tablespoon margarine or butter, melted
Directions
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 degree F oven for about 30 minutes or until edges are bubbly. Makes 6 to 8 servings.
Nutrition Facts
Calories 191, Total Fat 13 g, Saturated Fat 3 g, Cholesterol 5 mg, Sodium 469 mg, Carbohydrate 17 g, Fiber 4 g, Protein 4 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
Recommended Recipe:
Eggplant Parmesan
For this low-calorie, low-fat version of the decadent meatless classic, the eggplant is baked, not fried.
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