Easy Eggplant Casserole Recipe

Name: Easy Eggplant Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant; 1 c. Lamagna Ricotta cheese; 3 slices bread; 1/2 green onion, chopped; 1 whole pimento, chopped; 1/2 tsp. dry basil; 1/2 tsp. salt; 1 egg; 4 oz. Lamagna shredded Mozzarella cheese; butter; paprika

Servings: persons

1 eggplant
1 c. Lamagna Ricotta cheese
3 slices bread
1/2 green onion, chopped
1 whole pimento, chopped
1/2 tsp. dry basil
1/2 tsp. salt
1 egg
4 oz. Lamagna shredded Mozzarella cheese
butter
paprika

1
Peel eggplant; cut into small cubes.
2
Simmer eggplant cubes in saucepan with 1/2 cup water for 15 minutes.
3
Remove from heat, crumble 2 slices of bread over eggplant.
4
Stir in Ricotta cheese, onion, green pepper, pimento, seasoning and unbeaten egg.
5
Pour into buttered casserole dish.
6
Cover with shredded Lamagna Mozzarella cheese.
7
Crumble remaining slice of bread over top; dot with butter.
8
Sprinkle with paprika.
9
Bake in a 350u00b0 oven for 45 minutes.

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 eggplant, 1 c. Lamagna Ricotta cheese, 3 slices bread, 1/2 green onion, chopped, and more.

Yes, Easy Eggplant Casserole 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.

Easy Eggplant Casserole

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