Eggplant Casserole Recipe

Name: Eggplant Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 large chopped onion; 1 large eggplant; ½ cup yellow pepper, diced; ¼ teaspoon pepper; ¼ teaspoon basil; 1 tablespoon oregano; 2 crushed garlic cloves; 1 cup chopped mushroom; 1 teaspoon salt; 15 ounces crushed tomatoes; 1 ½ cups moist matzo farfel; 1 lb cottage cheese (optional)

Servings: persons

3 tablespoons olive oil
1 large chopped onion
1 large eggplant
½ cup yellow pepper, diced
¼ teaspoon pepper
¼ teaspoon basil
1 tablespoon oregano
2 crushed garlic cloves
1 cup chopped mushroom
1 teaspoon salt
15 ounces crushed tomatoes
1 ½ cups moist matzo farfel
1 lb cottage cheese (optional)

1
Saute onion in oil.
2
Peel eggplant.
3
Cut eggplant into cubes.
4
Combine onion, eggplant, pepper, seasonings, and tomatoes, pepper, basil, oregano, and garlic into sauce-pan.
5
Cover and simmer for 15 minutes until eggplant tender.
6
Stir tomatoes.
7
Lightly oil 2 quart casserole dish.
8
Add one layer of eggplant mixture add layer of farfel and cheese if using alternate layers beginning and ending in vegetables.
9
Bake uncovered at 350F for 25 minutes.

698

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 13 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 large chopped onion, 1 large eggplant, ½ cup yellow pepper, diced, 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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