Eggplant Brats and Tomato Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Eggplant Brats and Tomato Casserole calories by ingredient


Introduction

Alternative to eggplant parmesan (use brats from ALDI not beef) Alternative to eggplant parmesan (use brats from ALDI not beef)
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)

Tips

Adjust salt and pepper to taste. Use from one pound to one and half pounds of brats. Remove jacket before cooking.


Directions

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.