Eggplant Casserole

6
Servings
10m
Prep Time
40m
Cook Time
50m
Ready In


"This is a simple Amish recipe. Love the mix of vegetables."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (303.3 g)
  • Calories 207.6
  • Total Fat - 13.3 g
  • Saturated Fat - 8.2 g
  • Cholesterol - 36.2 mg
  • Sodium - 5444.3 mg
  • Total Carbohydrate - 14.7 g
  • Dietary Fiber - 6.5 g
  • Sugars - 8.2 g
  • Protein - 10.1 g
  • Calcium - 286.3 mg
  • Iron - 0.7 mg
  • Vitamin C - 25.5 mg
  • Thiamin - 0.1 mg

Step 1

Preheat the oven to 350°.

Step 2

Chop the eggplant, onion, and pepper. Put the vegetables in a saucepan with the water and salt. Cover; cook over medium heat until the eggplant is clear, approximately 5 minutes. Drain well.

Step 3

Butter a 2 quart baking dish well. Layer the vegetables, crackers, and cheese in the dish. Sprinkle with the black pepper. Drip melted butter on top and bake for half an hour.

Tips & Variations


No special items needed.

Related

Debbwl

What a nice mix of veggies and while we had it with chicken I can see as a side to steak or fish as well. Very simple to make and we loved the crunch cheese top. Thanks for the post.

review by:
(11 Aug 2018)