Tasty Eggplant Casserole Recipe


Difficulty LevelEasyCuisine
Main Ingredient


 Eggplant1 Medium, peeled
 Cooking oil2 Tablespoon
 Chopped onion1 Cup (16 tbs)
 Chopped sweet green pepper2 Cup (32 tbs)
 Cooking oil1 Tablespoon
 All purpose flour1 Tablespoon
 Salt1⁄4 Teaspoon
 Black pepper1⁄4 Teaspoon
 Sliced pitted ripe olives1⁄2 Cup (8 tbs)
 Shredded sharp cheese1⁄2 Cup (8 tbs)
 American cheese/Cheddar cheese2 Ounce
 Canned tomato sauce8 Ounce (1 Can)
 Soft bread crumbs3⁄4 Cup (12 tbs)
 Margarine/Butter1 Tablespoon, melted

Nutrition Facts

Serving size: Complete recipe

Calories 1515 Calories from Fat 688

% Daily Value*

Total Fat 114 g175.9%

Saturated Fat 32.3 g161.5%

Trans Fat 0 g

Cholesterol 103.3 mg

Sodium 3228.7 mg134.5%

Total Carbohydrates 97 g32.4%

Dietary Fiber 23 g91.9%

Sugars 31.2 g

Protein 39 g77.8%

Vitamin A 58.6% Vitamin C 327.5%

Calcium 158.5% Iron 217.9%

*Based on a 2000 Calorie diet


1 Cut eggplant into 1/2 inch cubes. Cook eggplant cubes in the 2 tablespoons oil until tender. Remove from skillet.
2 In the same skillet cook onion and sweet pepper in the
1 tablespoon oil until tender, stirring frequently. Remove from heat. Stir in flour, salt, and black pepper. Add olives.
3 Layer half the eggplant in a 1 1/2-quart casserole. Add half the olive mixture and half the cheese. Repeat layers. Pour tomato sauce over all. Mix crumbs with melted margarine or butter; sprinkle over tomato sauce. Bake, uncovered, in a 375° oven about 30 minutes or until edges are bubbly.