Baked Eggplant Recipe

Name: Baked Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 oz. eggplant, peeled; 1/2 c. evaporated skim milk; 3 Tbsp. diet margarine, melted; 1/4 c. celery, finely chopped; 3 eggs, slightly beaten; 1 Tbsp. pimento, chopped; 1/2 tsp. pepper; 3 oz. grated low-fat block cheese; 9 Tbsp. dried bread crumbs; 1/4 c. skim milk; 1/4 c. onion, finely chopped; 1/4 c. green peppers, finely chopped; 2 tsp. salt; 1/4 tsp. sage

Servings: persons

16 oz. eggplant, peeled
1/2 c. evaporated skim milk
3 Tbsp. diet margarine, melted
1/4 c. celery, finely chopped
3 eggs, slightly beaten
1 Tbsp. pimento, chopped
1/2 tsp. pepper
3 oz. grated low-fat block cheese
9 Tbsp. dried bread crumbs
1/4 c. skim milk
1/4 c. onion, finely chopped
1/4 c. green peppers, finely chopped
2 tsp. salt
1/4 tsp. sage

1
Cut peeled eggplant into 1-inch cubes; soak in salt water in refrigerator overnight (minimum of 6 hours).
2
Drain eggplant; place in pan.
3
Cover with water; simmer until tender.
4
Soak bread crumbs in milk.
5
Saute onion, green peppers and celery in melted margarine for about 15 minutes, or until tender.
6
Combine cooked eggplant, bread crumbs and melted margarine for about 15 minutes, or until tender.
7
Combine cooked eggplant, bread crumbs and sauteed vegetables.
8
Add eggs, pimento and seasonings; blend thoroughly.
9
Place in greased baking dish; bake at 350u00b0 for 45 minutes.
10
Top with grated cheese; return to oven until cheese melts.

250

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 16 oz. eggplant, peeled, 1/2 c. evaporated skim milk, 3 Tbsp. diet margarine, melted, 1/4 c. celery, finely chopped, and more.

Yes, Baked Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions