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Eggplant And Cheese Casserole Recipe
|Green bell pepper||1 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Onion||1 , chopped|
|Celery ribs||2 , chopped|
|Olive oil||3 Tablespoon|
|Eggs||2 , well beaten|
|Breadcrumbs||1 Cup (16 tbs)|
|Canned mushrooms||4 Ounce, drained (1 Can)|
|Cheddar cheese||1 1⁄2 Cup (24 tbs), grated|
Serving size: Complete recipe
Calories 1773 Calories from Fat 1146
% Daily Value*
Total Fat 130 g199.9%
Saturated Fat 55.8 g279.2%
Trans Fat 0 g
Cholesterol 651.4 mg
Sodium 2278.6 mg94.9%
Total Carbohydrates 80 g26.6%
Dietary Fiber 22.9 g91.8%
Sugars 25.6 g
Protein 79 g157%
Vitamin A 74.2% Vitamin C 241.4%
Calcium 181.8% Iron 41.1%
*Based on a 2000 Calorie diet
Lightly grease casserole dish.
Peel and dice eggplant into 2 inch cubes.
Boil in salted water about 15 minutes.
Drain well and mash.
Saute bell pepper, garlic, onion, and celery in olive oil.
Add sauteed vegetables to mashed eggplant.
Add eggs, bread crumbs, salt, pepper, and mushrooms.
Place in casserole; bake 1 hour uncovered.
During last 15 minutes of baking, top with grated cheese.
Continue to bake until cheese is melted and bubbly.