Cheesy Vegetable Casserole with Eggplant recipe

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Ingredients

1 large eggplant, peeled and diced
3 tablespoons butter
3 tablespoons flour
1 (28 ounce) can stewed tomatoes
1 green bell pepper, chopped
1 medium onion, chopped
2 tablespoons brown sugar, or more to taste
1 teaspoon salt
6 ounces grated sharp Cheddar cheese
⅓ cup fine bread crumbs

Nutrition Info

281 calories
carbohydrate: 26.4 g
cholesterol: 45 mg
fat: 15.9 g
fiber: 6.2 g
protein: 10.9 g
saturatedFat: 9.8 g
servingSize: -
sodium: 840.2 mg
sugar: 11.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Bring a large saucepan of water to a boil. Add eggplant and cook until tender, 10 to 15 minutes. Drain and pour eggplant into an 8-inch square baking dish.

  3. Melt butter in a 3-quart saucepan on medium heat. Add flour and mix to create a paste. Add tomatoes, bell pepper, onion, brown sugar, and salt and cook over medium to medium-high heat. Stir occasionally until mixture bubbles and thickens, 5 to 10 minutes. Pour mixture over the eggplant in the baking dish.

  4. Cover the vegetables in the baking dish with Cheddar cheese and bread crumbs.

  5. Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.

Recipe Yield

6 servings

Recipe Note

A combination of eggplant, Cheddar cheese, and other vegetables that marries the flavors into a tasty, colorful, festive casserole with a hint of sweetness.

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