Eggplant Casserole Recipe

Name: Eggplant Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices bacon, fried and crumbled; 1 medium chopped green pepper; 1 medium chopped onion; 2 c. peeled, chopped and cooked eggplant; 2 c. peeled, chopped and cooked tomatoes; 1 (8 oz.) can tomato sauce; 1/2 tsp. salt; 1/4 tsp. dried oregano; black pepper; about 1 c. shredded Cheddar cheese; bread crumbs

Servings: persons

6 slices bacon, fried and crumbled
1 medium chopped green pepper
1 medium chopped onion
2 c. peeled, chopped and cooked eggplant
2 c. peeled, chopped and cooked tomatoes
1 (8 oz.) can tomato sauce
1/2 tsp. salt
1/4 tsp. dried oregano
black pepper
about 1 c. shredded Cheddar cheese
bread crumbs

1
Fry the bacon; crumble and set aside.
2
Drain most of grease out of skillet.
3
Saute the pepper and onion.
4
Add the eggplant and remaining ingredients, except cheese and bread crumbs.
5
Cook for about 5 minutes, stirring occasionally.
6
Add crumbled bacon and about a cup of shredded Cheddar cheese.
7
Spoon into lightly greased casserole; top with bread crumbs.
8
Bake, uncovered, at 350u00b0 for 25 minutes.

315

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: 6 slices bacon, fried and crumbled, 1 medium chopped green pepper, 1 medium chopped onion, 2 c. peeled, chopped and cooked eggplant, 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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