Eggplant Casserole Recipe

Name: Eggplant Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. butter; 1 1/2 lb. pared eggplant, cubed; 2 tsp. beef stock base; 1 1/2 tsp. spaghetti sauce seasoning; 1 c. sour cream; 1 Tbsp. dried onion flakes; 1/2 tsp. salt; 1/2 tsp. medium ground pepper; 1/4 c. fine French bread crumbs; 2 Tbsp. grated Parmesan cheese

Servings: persons

2 Tbsp. butter
1 1/2 lb. pared eggplant, cubed
2 tsp. beef stock base
1 1/2 tsp. spaghetti sauce seasoning
1 c. sour cream
1 Tbsp. dried onion flakes
1/2 tsp. salt
1/2 tsp. medium ground pepper
1/4 c. fine French bread crumbs
2 Tbsp. grated Parmesan cheese

1
Melt butter in a large frying pan; saute eggplant for 5 minutes or slightly soft.
2
Combine 1/2 cup hot water, beef stock base and spaghetti sauce seasoning; pour over eggplant.
3
Cover; simmer until tender and liquid is absorbed.
4
Spoon into flat baking dish.
5
Combine sour cream, onion flakes, salt and pepper. Pour over casserole.
6
Cover with crumbs, sprinkle with cheese. Bake at 350u00b0 for 20 to 25 minutes.

243

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 10 ingredients. The key ingredients include: 2 Tbsp. butter, 1 1/2 lb. pared eggplant, cubed, 2 tsp. beef stock base, 1 1/2 tsp. spaghetti sauce seasoning, and more.

Yes, 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.

Eggplant Casserole

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