Cooking at Home - Fall Veggie Casserole

PROMO Food - Cooking Home Kitchen People - iStock - Rawpixel
Published Saturday, September 17, 2022

Makes: 8 servings

Grab some fresh eggplant and tomatoes from the market and serve this veggie casserole with dinner that is topped off with Parmesan cheese.


  • 5 1/2 cups eggplant, cubes (1 medium eggplant)
  • 4 tomatoes
  • 1 green pepper
  • 1 onion
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons vegetable oil
  • 1 clove garlic
  • 2 tablespoons Parmesan cheese (grated)


  1. Remove the skin from the eggplant. Cut the eggplant into cubes.
  2. Chop the tomatoes into small pieces.
  3. Cut the green pepper in half. Remove the seeds and cut it into small pieces.
  4. Chop the onion into small pieces.
  5. Cut the garlic into tiny pieces.
  6. Cook the first 8 ingredients in a large skillet until tender.
  7. Top with the Parmesan cheese and serve.

Source: Pennsylvania Nutrition Education Network

Nutrition Information

Serving Size: 1/8 of recipe (172g)



Total Calories


Total Fat

6 g

Saturated Fat

1 g


1 mg


313 mg


8 g

Dietary Fiber

3 g

Total Sugars

5 g

Added Sugars included

0 g


2 g

Vitamin D

0 mcg


32 mg


0 mg


334 mg may earn an affiliate commission if you purchase products or services through links in an article. Prices, when displayed, are accurate at the time of publication but may change over time. Commissions do not influence editorial independence.

The Kiowa County Press is an independent newspaper published in Eads, Kiowa County, Colorado, and to the world at