Fall veggie casserole

A plate of vegetable casserole
Recipe credit

Pennsylvania Nutrition Education Program, Pennsylvania Nutrition Education Network Website Recipes

About this recipe

Serves
8
Serving size
1/8 of recipe (172g)
Special criteria

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.

Nutritional info

Calories
86
Total fat
6 g
Saturated fat
1 g
Cholesterol
1 mg
Sodium
313 mg
Total carbohydrates
8 g
Dietary fiber
3 g
Protein
2 g
Total sugar
5 g