Eggplant Casserole
Recipe: #29774
June 21, 2018
Categories: Side Dishes, Eggplant, Onions, Peppers Oven Bake, Vegetarian, more
"This is a simple Amish recipe. Love the mix of vegetables."
Original is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
2 Reviews
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