Eggplant Casserole
From: Better Homes and GardensThis 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.
Servings: 6 to 8 servings
Total:
30 mins
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Ingredients
1
medium
eggplant (1 pound), peeled if desired
2
tablespoons
cooking oil
1-1/2
cups
chopped onion
2
cups
chopped green sweet pepper
1
tablespoon
cooking oil
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 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:
Layered Eggplant
These eggplant and cheese stacks with its fresh tomato and basil sauce showcase summer's finest vegetables. With its generous portion of ricotta and cheddar filling, this can be a satisfying main dish.
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