|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||38%|
|Saturated Fat 15g||73%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 5g||17%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This eggplant casserole is a fast and easy meal that's bursting with flavor. The eggplant is cubed and cooked with a tasty combination of cheese, eggs, bread crumbs, garlic, and chopped vegetables.
Feel free to add some mushrooms to the eggplant casserole, or change the type of cheese. Monterey Jack cheese, fontina, or another kind of melting cheese may be used.
- 1 medium eggplant (peeled and cubed)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 clove garlic (finely minced)
- 1 tablespoon olive oil
- 1 cup onion (chopped)
- 1/2 red bell pepper (chopped)
- 2 large eggs (beaten)
- 1 cup soft bread crumbs (divided)
- 1 1/2 cups sharp cheddar cheese (shredded, divided)
- 1 tablespoon butter
Gather the ingredients.
Grease a 1 1/2-quart casserole.
Put eggplant cubes in a colander and sprinkle with a dash of salt (reserve the 1/4 teaspoon of salt for seasoning later). Let drain for about 5 to 10 minutes.
Put in a saucepan and cover with water. Bring to a boil.
Reduce heat, cover, and simmer for 8 minutes.
Drain well and add salt, pepper, and garlic.
In a second saucepan, heat olive oil over medium heat. Add onion and saute until just softened.
Add the bell pepper and continue cooking until the bell pepper is tender.
Stir into the eggplant mixture.
Heat oven to 350 F.
Stir the beaten egg, 1/2 cup of bread crumbs, and 1 cup of cheddar cheese into the eggplant mixture.
Spoon into the prepared casserole.
Sprinkle the remaining 1/2 cup of cheese over the casserole.
Combine melted butter with the remaining 1/2 cup of bread crumbs.
Sprinkle buttered bread crumbs over the cheese layer.
Bake for 25 to 30 minutes, until browned and bubbly around the edges.
How to Choose Eggplant
Overly mature eggplants can be bitter. Choose an eggplant that is firm to the touch with no soft spots. The leaves on the end of the eggplant should be green, not brown and dry.