Cooking at Home - Fall Veggie Casserole

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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.

Ingredients

  • 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)

Directions

  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)

Nutrients

Amount

Total Calories

86

Total Fat

6 g

Saturated Fat

1 g

Cholesterol

1 mg

Sodium

313 mg

Carbohydrates

8 g

Dietary Fiber

3 g

Total Sugars

5 g

Added Sugars included

0 g

Protein

2 g

Vitamin D

0 mcg

Calcium

32 mg

Iron

0 mg

Potassium

334 mg

 

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