Eggplant Casserole
Category: Breakfast
Ingredients
- 1 large eggplant
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 1 c. bread crumbs or stuffing mix
- 1 to 2 c. sharp cheese, grated
- 2 c. soft tomatoes or 1 can
Nutrition
Values are indicative, matched from the Open Food Facts food database. per 100 g
- 194kcalCalories
- 8.5gProtein
- 15.0gFat
- 5.4gCarbohydrates
- 2.7gSugars
- 2.0gFiber
- 0.98gSalt
Instructions
1. Peel and slice eggplant approximately 1/2 to 3/4 inch thick. Salt and pepper and let stand a few minutes.
2. Brown in Wesson oil and drain.
3. In casserole dish, place 1 layer of eggplant, then onion, then pepper, cheese and tomatoes.
4. Repeat if using a deep dish.
5. Top with bread crumbs.
6. Bake at 350° for 1 hour.
