a casserole that combines eggplant, Cheddar cheese, and other veggies to create a flavorful, festive dish with a touch of sweetness.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Cover the vegetables in the baking dish with Cheddar cheese and bread crumbs.
- Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.
- Use 3 medium tomatoes cut into medium to small pieces in place of canned tomatoes if you prefer.
- This dish may be prepared in advance, refrigerated, and later baked.
Nutrition Facts
| Calories | 281 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 6 g |
| Protein | 11 g |
| Saturated Fat | 10 g |
| Sodium | 840 mg |
| Sugars | 12 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |