Eggplant-Squash Casserole Recipe

Name: Eggplant-Squash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant, peeled and cubed; 2 egg whites; 1 medium onion, chopped; 1 green pepper, chopped; 2 c. yellow squash, sliced; 2 slices bread, cubed; 1 (16 oz.) can diced tomatoes; 1/2 c. low-fat Mozzarella cheese; 1/4 tsp. basil; 1/4 tsp. oregano; 1/4 tsp. thyme

Servings: persons

1 medium eggplant, peeled and cubed
2 egg whites
1 medium onion, chopped
1 green pepper, chopped
2 c. yellow squash, sliced
2 slices bread, cubed
1 (16 oz.) can diced tomatoes
1/2 c. low-fat Mozzarella cheese
1/4 tsp. basil
1/4 tsp. oregano
1/4 tsp. thyme

1
Peel and cube eggplant.
2
Salt and let sit for 20 to 30 minutes. Put eggplant in a large strainer and rinse with cold water.
3
Steam eggplant and squash until barely done.
4
Don't overcook.
5
Saute onion and green pepper in defatted chicken broth.
6
Add tomatoes, basil, oregano and thyme.
7
Heat to a simmer.
8
Toss all ingredients together.
9
Put in a large casserole dish (lightly greased).
10
Put Mozzarella cheese on top of mixture.
11
Bake at 350u00b0 for 40 minutes.

182

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 11 ingredients. The key ingredients include: 1 medium eggplant, peeled and cubed, 2 egg whites, 1 medium onion, chopped, 1 green pepper, chopped, and more.

Yes, Eggplant-Squash 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-Squash Casserole

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