Eggplant Casserole Recipe

Name: Eggplant Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large or 2 small eggplant, unpeeled; 1/2 tsp. salt; 1 pkg. Pepperidge Farm plain stuffing (2 c.); black pepper; 1 can drained, peeled tomatoes (small can); 1/2 c. chopped onions; 1 green pepper, chopped; 2 eggs, well beaten; sharp Cheddar cheese, grated; milk; butter

Servings: persons

1 large or 2 small eggplant, unpeeled
1/2 tsp. salt
1 pkg. Pepperidge Farm plain stuffing (2 c.)
black pepper
1 can drained, peeled tomatoes (small can)
1/2 c. chopped onions
1 green pepper, chopped
2 eggs, well beaten
sharp Cheddar cheese, grated
milk
butter

1
Chop eggplant into 1-inch disks and then quarter.
2
Boil until soft, approximately 20 minutes.
3
Drain.
4
Mash eggplant with tomatoes.
5
Add onions and green pepper.
6
Add stuffing and egg. Add seasonings.
7
Grease 2-quart casserole dish with butter. Pour mixture into casserole.
8
Press in.
9
Add milk to cover.
10
Top with grated cheese (can be mixed into eggplant mixture, also).
11
Cook at 350u00b0 until bubbly, approximately 1 hour.

131

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 large or 2 small eggplant, unpeeled, 1/2 tsp. salt, 1 pkg. Pepperidge Farm plain stuffing (2 c.), black pepper, 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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