Eggplant, Mushroom, Tomato Casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 175.3
- Total Fat: 14.1 g
- Cholesterol: 0.0 mg
- Sodium: 292.1 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 3.5 g
- Protein: 4.4 g
View full nutritional breakdown of Eggplant, Mushroom, Tomato Casserole calories by ingredient
Introduction
Casserole features eggplant, onion, garlic, green bell pepper, mushrooms and tomatoes, seasoned with parsley, fresh ground black peper, and thyme. Casserole is topped with Parmesan cheese and baked until golden brown Casserole features eggplant, onion, garlic, green bell pepper, mushrooms and tomatoes, seasoned with parsley, fresh ground black peper, and thyme. Casserole is topped with Parmesan cheese and baked until golden brownNumber of Servings: 8
Ingredients
-
2 T butter
2 T olive oil
1 large onion, diced
1 clove Garlic, pressed
1/2 c Green Bell Pepper, diced
1/4 lb fresh mushrooms, thinly sliced
3 large tomatoes, peeled and seeded, diced
1 T. parsley, chopped
1/2 t black pepper
1/2 t Thyme
1/4 c vegetable oil
2 medium eggplants, peeled and diced
1 T seasoned salt
1 T all - purpose flour
1/4 cu Parmesan Cheese
Directions
Preparation:
1) Preheat oven to 375 F
2) in a large skillet, heat butter and olive oil over medium low heat. Add onions and saute 3 minutes
30 Add garlic and green bell pepper. Saute additional 3 minutes
4) add sliced mushrooms Saute additional 2 minutes
5) Add diced tomatoes, chopped parsley, pepper, and thyme. Simmer 2 additional minutes
6) In large non-stick skillet, heat vegetable oil over medium heat
7) Add diced eggplant and seasoning salt.
8) Saute until lightly browned. Stir often
9) Remove skillet from heat. Stir in flour carefully with rubber spatula
10) Return skillet ot heat. Add tomatoe mixture. Simmer 2 minutes
11) Spoon mixture into greased casserole dish (8X8)
12) Sprinkle Parmesan cheese over top.
13) Bake 35 minutes
Number of Servings: 8
Recipe submitted by SparkPeople user LBEMUOIL.
1) Preheat oven to 375 F
2) in a large skillet, heat butter and olive oil over medium low heat. Add onions and saute 3 minutes
30 Add garlic and green bell pepper. Saute additional 3 minutes
4) add sliced mushrooms Saute additional 2 minutes
5) Add diced tomatoes, chopped parsley, pepper, and thyme. Simmer 2 additional minutes
6) In large non-stick skillet, heat vegetable oil over medium heat
7) Add diced eggplant and seasoning salt.
8) Saute until lightly browned. Stir often
9) Remove skillet from heat. Stir in flour carefully with rubber spatula
10) Return skillet ot heat. Add tomatoe mixture. Simmer 2 minutes
11) Spoon mixture into greased casserole dish (8X8)
12) Sprinkle Parmesan cheese over top.
13) Bake 35 minutes
Number of Servings: 8
Recipe submitted by SparkPeople user LBEMUOIL.
