Eggplant Casserole Recipe

Name: Eggplant Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 1 pound eggplant, cut into 1/2-inch dice; 1 red pepper, cut into 1/2-inch dice; 4 ribs celery, cut into 1/2-inch dice; 1 onion, chopped into 1/2-inch dice; 1/2 cup chopped fresh basil leaves; 1 cup grated Parmesan; 1/2 cup heavy cream; 1 cup Italian seasoned bread crumbs; Salt and pepper

Servings: persons

4 tablespoons olive oil
1 pound eggplant, cut into 1/2-inch dice
1 red pepper, cut into 1/2-inch dice
4 ribs celery, cut into 1/2-inch dice
1 onion, chopped into 1/2-inch dice
1/2 cup chopped fresh basil leaves
1 cup grated Parmesan
1/2 cup heavy cream
1 cup Italian seasoned bread crumbs
Salt and pepper

1
Preheat an oven to 375 degrees F.
2
In a large saute pan over medium-high heat, add the olive oil.
3
Add the eggplant and cook halfway through.
4
Add red pepper, celery, and onion and cook for 3 to 4 minutes, or until vegetables begin to wilt.
5
Add the basil leaves.
6
Remove from heat.
7
Add Parmesan, cream, bread crumbs and salt and pepper.
8
Toss to combine.
9
Place skillet in the oven and cook until heated through, about 20 minutes.
10
Serve with grilled lamb chops.

412

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: 4 tablespoons olive oil, 1 pound eggplant, cut into 1/2-inch dice, 1 red pepper, cut into 1/2-inch dice, 4 ribs celery, cut into 1/2-inch dice, 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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