Eggplant Casserole Recipe

Name: Eggplant Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant; 6 Tbsp. margarine; 1 large onion, chopped; 1 (16 oz.) can tomatoes, drained; 1 c. grated Cheddar cheese or Velveeta; 1/3 c. bread crumbs; 2 eggs, beaten; 1 c. bread crumbs; 1/4 c. margarine; salt and pepper to taste

Servings: persons

1 medium eggplant
6 Tbsp. margarine
1 large onion, chopped
1 (16 oz.) can tomatoes, drained
1 c. grated Cheddar cheese or Velveeta
1/3 c. bread crumbs
2 eggs, beaten
1 c. bread crumbs
1/4 c. margarine
salt and pepper to taste

1
Peel eggplant and cut in cubes.
2
Boil in salted water until tender; drain and mash.
3
Heat 6 tablespoons margarine in skillet; add onions and saute until tender, but not brown.
4
Add mashed eggplant, tomatoes, cheese and 1/3 cup crumbs.
5
When hot, add eggs. Cook and stir until eggs are done.
6
Add salt and pepper.
7
Pour into 2-quart baking dish.
8
Heat 1 cup dry crumbs in 1/4 cup margarine in oven until light browned to make buttered crumbs for topping the casserole.
9
Bake about 1 hour at 350u00b0.

332

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: 1 medium eggplant, 6 Tbsp. margarine, 1 large onion, chopped, 1 (16 oz.) can tomatoes, drained, 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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