저녁쉬움

Fall Veggie Casserole

Name: Fall Veggie Casserole
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 5 1/2 cups eggplant, cubes; 4 tomatoes; 1 green pepper; 1 onion; 1 clove garlic; 1 teaspoon salt; 1/4 teaspoon black pepper; 3 tablespoons vegetable oil; 2 tablespoons Parmesan cheese, grated

Grab some fresh eggplant and tomatoes from the market and serve this veggie casserole with dinner that is topped off with Parmesan cheese.

40 min8 인분

영양 정보 (1인분 기준)

1인분 기준 · 1회 제공량: 1/8 of recipe

칼로리

단백질

탄수화물

지방

식이섬유

당류

321mg

나트륨

포화지방 1 g · 콜레스테롤 1 mg

링은 1회 제공량을 2,000kcal 기준일 대비 비율로 보여줍니다. Nutrola 앱에서는 나만의 목표에 맞춰 채워집니다.

재료

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

조리법

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.

출처: USDA MyPlate Kitchen · Pennsylvania Nutrition Education Network

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