Eggplant Casserole

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

Recipe: #29774

June 21, 2018



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

Original is 6 servings

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

Marramamba

This was very good and I loved the combo of cheese and crackers. It even got my friend to eat eggplant! Scaled to two people

5.0

review by:
(3 Sep 2022)

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.

5.0

review by:
(11 Aug 2018)

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