This eggplant casserole is a fast and easy preparation with lots of 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
- Dash of salt
- 1/4 teaspoon ground black pepper
- 1 clove garlic, mashed and finely minced
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1/2 red bell pepper, chopped
- 2 large eggs, beaten
- 1 cup soft bread crumbs, divided
- 1 1/2 cups shredded sharp Cheddar cheese, divided
- 1 tablespoon butter
- Grease a 1 1/2-quart casserole.
- Put eggplant cubes in a colander and sprinkle with salt. 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 1/4 teaspoon salt, the pepper, and the garlic.
- In the empty 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 breadcrumbs, 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 the melted butter with the remaining 1/2 cup of breadcrumbs and sprinkle 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.
|Nutritional Guidelines (per serving)|
|Total Fat||30 g|
|Saturated Fat||15 g|
|Unsaturated Fat||10 g|
|Dietary Fiber||5 g|