Eggplant-Tomato Casserole Recipe

Name: Eggplant-Tomato Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant; 1/2 green pepper, sliced thin; 1 medium onion, sliced thin; salt and pepper; garlic salt; sweet basil; oregano; olive oil; 1 small can tomatoes; Parmesan cheese; dry bread crumbs

Servings: persons

1 medium eggplant
1/2 green pepper, sliced thin
1 medium onion, sliced thin
salt and pepper
garlic salt
sweet basil
oregano
olive oil
1 small can tomatoes
Parmesan cheese
dry bread crumbs

1
Peel and slice eggplant.
2
Place half the sliced eggplant in a shallow oiled baking dish.
3
Chop the tomatoes and spoon half (with juice) over eggplant.
4
Place half the onion and green pepper slices over tomatoes.
5
Season with spices and a sprinkle of cheese.
6
Repeat with remaining vegetables.
7
Season and drizzle with a little olive oil.
8
Cover top with crumbs and Parmesan cheese.
9
Cover and bake at 350u00b0 until vegetables are tender.

kcal

Calories

Carbs

Protein

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?

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, 1/2 green pepper, sliced thin, 1 medium onion, sliced thin, salt and pepper, and more.

Yes, Eggplant-Tomato 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-Tomato Casserole

How did you like this recipe?

Frequently Asked Questions