Eggplant Casserole Recipe

Name: Eggplant Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 or 2 eggplant; 4 c. bread crumbs; 1 egg, beaten in 1/2 c. water; 1 onion, chopped; 1/2 green bell pepper, chopped; 2 1/2 c. fresh tomatoes; 1 tsp. salt; 1/8 tsp. pepper; 1 Tbsp. sugar; Parmesan cheese (I use Colby cheese)

Servings: persons

1 or 2 eggplant
4 c. bread crumbs
1 egg, beaten in 1/2 c. water
1 onion, chopped
1/2 green bell pepper, chopped
2 1/2 c. fresh tomatoes
1 tsp. salt
1/8 tsp. pepper
1 Tbsp. sugar
Parmesan cheese (I use Colby cheese)

1
Peel eggplant, slice in 1/4-inch slices, dip in bread crumbs, then in egg mixture and again in crumbs.
2
Fry in oil until brown. Saute the onion and bell pepper in same skillet eggplant was fried in until soft.
3
Add tomatoes, salt, pepper and sugar.
4
Cook until blended.
5
Place eggplant in casserole dish in alternating layers with cheese and sauce.
6
On top, layer cheese and sauce.
7
Bake covered for 15 minutes at 350u00b0.
8
Remove cover and bake until crust is brown.
9
(Ground meat can be added to make a meat casserole.)

kcal

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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 or 2 eggplant, 4 c. bread crumbs, 1 egg, beaten in 1/2 c. water, 1 onion, chopped, 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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