Fall Veggie Casserole
Grab some fresh eggplant and tomatoes from the market and serve this veggie casserole with dinner that is topped off with Parmesan cheese.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/8 of recipe
88
Calories
2g
Protein
8g
Carbs
6g
Fat
3g
Fiber
5g
Sugar
321mg
Sodium
Saturated Fat 1 g · Cholesterol 1 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
eggplant, cubes
5 1/2 cups · 1 medium eggplant
tomatoes
4
green pepper
1
onion
1
garlic
1 clove
salt
1 teaspoon
black pepper
1/4 teaspoon
vegetable oil
3 tablespoons · or cooking oil of choice
Parmesan cheese, grated
2 tablespoons
Instructions
- 1
Wash hands with soap and water.
- 2
Remove the skin from the eggplant. Cut the eggplant into cubes. 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
Combine all of the ingredients (except for the cheese) and cook in a large skillet over medium heat until tender.
- 7
Top with the Parmesan cheese and serve.
Source: USDA MyPlate Kitchen · Pennsylvania Nutrition Education Network
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