Eggplant Casserole

  • U Serves 4 People
  • P Prep: 03:00
  • P Cook: 01:00
No Picture Available

Nutritional Facts

per 1 serving size (Recipe makes 4 servings)


Amount Per Serving


Calories 295

Calories from Fat 155


% Daily Values*


Total Fat 17.17

26.42%


Saturated Fat 7.11

35.55%


Polyunsaturated Fat 1.50


Monounsaturated Fat 7.72


Cholesterol 29.75

9.92%


Sodium 231.50

9.65%


Potassium 1193.25


Total Carbohydrate 28.10

9.37%


Dietary Fiber 11.53

46.12%


Sugars 13.08


Protein 12.74


Vitamin A 31.75%

Vitamin C 75.25%


Calcium 28.50%

Iron 15.00%


* Nutritional Values are estimated and may vary

³ Description

A delicious vegetable casserole that makes a great guilt-free comfort food.

² Ingredients

  •  1 eggplant, peeled (yield from 1-1/4 lb) Eggplant
  •  1 tablespoon Extra Virgin Olive Oil
  •  1 medium (2-1/2" dia) Onions
  •  1 tsp Minced Garlic
  •  1 medium Summer Squash
  •  1 tbsp Parsley (Dried)
  •  1 tsp, leaves Oregano
  •  1 tsp, leaves Thyme (Dried)
  •  1 oz Red Hot Chili Peppers
  •  1 medium whole (2-3/5" dia) Red Tomatoes
  •  1 medium Mushrooms
  •  1 dash Sea Salt
  •  1 dash Black Pepper
  •  1 cup, shredded Cheddar Cheese
   

q Directions

Slice eggplants in half and sprinkle course salt over cut sides and let stand for 2 hrs at room temperature. Rinse under cold water and pat dry.
Chop eggplant into 1" cubes
Heat oil in frying pan over medium heat . Add chopped onions and garlic and cook 5 mins.
Add chopped eggplant and season with salt and pepper. Cook for 15 mins stirring occasionally.
Add summer squash and all seasonings. Cook for 15 mins.
Mix in tomatoes and cook for 5 mins.
Preheat oven to 375
Place mixture into casserole dish and mix in cheese.
Cook at 375 for 20 mins in oven

Recipe Submitted by Shannon Gill