Eggplant Festiva Recipe

Name: Eggplant Festiva
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 large eggplant; 1 large bell pepper; 1 small (2 1/2 oz.) jar sliced mushrooms; 1 c. shredded Mozzarella cheese; 1 Tbsp. butter or margarine; bread crumbs (Italian style); 1 medium onion; 2 large or 3 medium tomatoes; 1 small (8 oz.) jar taco or picante sauce (medium hot); 1/2 c. olive oil; garlic powder, oregano and parsley; Parmesan cheese

Servings: persons

1 large eggplant
1 large bell pepper
1 small (2 1/2 oz.) jar sliced mushrooms
1 c. shredded Mozzarella cheese
1 Tbsp. butter or margarine
bread crumbs (Italian style)
1 medium onion
2 large or 3 medium tomatoes
1 small (8 oz.) jar taco or picante sauce (medium hot)
1/2 c. olive oil
garlic powder, oregano and parsley
Parmesan cheese

1
Heat olive oil in frying pan over medium high heat.
2
Add butter and spices; mix thoroughly.
3
Skin and cube eggplant.
4
Saute in olive oil until soft (5 to 10 minutes).
5
Grease or spray a large (9 x 13 x 2-inch) casserole dish.
6
Cover bottom with bread crumbs; sprinkle with Parmesan cheese.
7
Drain eggplant; put into saucepan. Add diced onion, bell pepper, tomatoes and mushrooms.
8
Stir taco/picante sauce in mixture.
9
Heat 10 to 15 minutes on medium heat.

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 1 large eggplant, 1 large bell pepper, 1 small (2 1/2 oz.) jar sliced mushrooms, 1 c. shredded Mozzarella cheese, and more.

Yes, Eggplant Festiva 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 Festiva

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