Eggplant Casserole

Name: Eggplant Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium size eggplant, peeled and sliced; grated onion; bell pepper; 1 beaten egg; 1/2 can Ro-Tel tomatoes; 1/2 can mushroom sup; garlic salt; salt and pepper to taste; 1 1/2 c. cheese; butter; 1 1/2 c. cracker crumbs

Eats Now Editorial Team · 423 kcal · Vegetarian

Jump to Recipe

Eggplant Casserole – a delicious recipe with eggplant, onion, bell pepper, egg, Ro-Tel tomatoes, mushroom sup. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

1 medium size eggplant, peeled and sliced
grated onion
bell pepper
1 beaten egg
1/2 can Ro-Tel tomatoes
1/2 can mushroom sup
garlic salt
salt and pepper to taste
1 1/2 c. cheese
butter
1 1/2 c. cracker crumbs

1
Cook eggplant in small amount of water for 10 minutes; drain. Add grated onion, bell pepper, beaten egg, Ro-Tel tomatoes, mushroom soup, garlic salt and salt and pepper to taste.
2
Grate cheese.
3
Melt butter and pour over cracker crumbs; mix.
4
Butter baking dish well.
5
Add in layers the eggplant, cheese and crumbs, making 2 layers.
6
Bake for 30 minutes at 375u00b0.

423

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.

How did you like this recipe?

Thank you — your rating has been saved!

Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium size eggplant, peeled and sliced, grated onion, bell pepper, 1 beaten egg, 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.

Quick Info

Servings
4 servings
Calories
423 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Related Recipes

Crock Pot Eggplant and Tomato Sauce
Curried Chickpeas & Cauliflower in Spicy Tomato Sauce
Fennel, asparagus and chard gratin recipe
Baked Falafel

Eats Now

Home Sitemap About Us Contact Privacy Policy Imprint

We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising. Privacy Policy