Eggplant Brats and Tomato Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 cup (8 fl oz) Water, tap 2 eggplant, peeled (yield from 1 Eggplant, fresh 1 medium (2-1/2" dia) Onions, raw 3 medium whole (2-3/5" dia) Red Ripe Tomatoes 1 cup, strips Green Peppers (bell peppers) .5 tsp Salt .5 tsp Pepper, black .5 cup Milk, 2%, with added nonfat milk solids, without added vit A 1 large Egg, fresh, whole, raw .5 cup Kroger Italian Bread Crumbs 2 tbsp Butter, salted 6 serving Brats, Johnsonville Mild Italian (1 serving/85 g = 1 brat)
In a saucepan bring the water to boil, add eggplant (cup into 3/4 inch cubes, . Boil for 5-8 minutes or until tender, then drain and set aside.
In a skillet cook beef, onion and green pepper over medium heat until the meat is no longer pink. Drain. Add the tomatoes salt and pepper. Cook and stir for 5 minutes or until tomato is tender. Remove from the heat. Stir in milk, egg and eggplant and mix well.
Transfer to a greased 13inch x 9inch baking dish. Toss bread crumbs and butter over top and sprinkle over top of casserole.
Bake uncovered at 375 for 30 minutes or until heated through.
Serving Size: About 1/2 cup
Number of Servings: 8
Recipe submitted by SparkPeople user PRESTONJACSKON.
In a skillet cook beef, onion and green pepper over medium heat until the meat is no longer pink. Drain. Add the tomatoes salt and pepper. Cook and stir for 5 minutes or until tomato is tender. Remove from the heat. Stir in milk, egg and eggplant and mix well.
Transfer to a greased 13inch x 9inch baking dish. Toss bread crumbs and butter over top and sprinkle over top of casserole.
Bake uncovered at 375 for 30 minutes or until heated through.
Serving Size: About 1/2 cup
Number of Servings: 8
Recipe submitted by SparkPeople user PRESTONJACSKON.
Nutritional Info Amount Per Serving
- Calories: 322.8
- Total Fat: 21.1 g
- Cholesterol: 77.3 mg
- Sodium: 834.5 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 4.1 g
- Protein: 15.6 g
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