HEALTHY EGGPLANT CASSEROLE RECIPES

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EGGPLANT CASSEROLE RECIPE: HOW TO MAKE IT



Eggplant Casserole Recipe: How to Make It image

With lots of vegetables, this good-for-you eggplant casserole is low in calories, but full of flavor. I make it often in summer when fresh produce is abundant.—Marelyn Baugher, Holdredge, Nebraska

Provided by Taste of Home

Categories     Dinner

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 11

4 cups water
1 medium eggplant, peeled and cubed
1-1/2 pounds ground beef
1 medium onion, chopped
1 medium green pepper, chopped
3 medium tomatoes, chopped
Salt and pepper to taste
1/2 cup 2% milk
1 large egg, beaten
1/2 cup dry bread crumbs
2 tablespoons butter, melted

Steps:

  • Preheat oven to 375°. In a saucepan, bring the water to a boil; add eggplant. Boil until tender, 5-8 minutes. Drain and set aside. , In a large skillet, cook beef, onion and green pepper over medium heat until beef is not longer pink, 6-8 minutes, breaking into crumbles; drain. Add tomatoes, salt and pepper. Cook and stir until tomatoes are tender, about 5 minutes. Remove from the heat. Stir in milk, egg and eggplant; mix well., Transfer to a greased 13x9-in. baking dish. In a small bowl, combine bread crumbs and butter; sprinkle over top. Bake, uncovered, until heated through, 30-35 minutes.

Nutrition Facts : Calories 342 calories, FatContent 19g fat (8g saturated fat), CholesterolContent 113mg cholesterol, SodiumContent 186mg sodium, CarbohydrateContent 18g carbohydrate (7g sugars, FiberContent 4g fiber), ProteinContent 25g protein.

EGGPLANT CASSEROLE RECIPE: HOW TO MAKE IT



Eggplant Casserole Recipe: How to Make It image

With lots of vegetables, this good-for-you eggplant casserole is low in calories, but full of flavor. I make it often in summer when fresh produce is abundant.—Marelyn Baugher, Holdredge, Nebraska

Provided by Taste of Home

Categories     Dinner

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 11

4 cups water
1 medium eggplant, peeled and cubed
1-1/2 pounds ground beef
1 medium onion, chopped
1 medium green pepper, chopped
3 medium tomatoes, chopped
Salt and pepper to taste
1/2 cup 2% milk
1 large egg, beaten
1/2 cup dry bread crumbs
2 tablespoons butter, melted

Steps:

  • Preheat oven to 375°. In a saucepan, bring the water to a boil; add eggplant. Boil until tender, 5-8 minutes. Drain and set aside. , In a large skillet, cook beef, onion and green pepper over medium heat until beef is not longer pink, 6-8 minutes, breaking into crumbles; drain. Add tomatoes, salt and pepper. Cook and stir until tomatoes are tender, about 5 minutes. Remove from the heat. Stir in milk, egg and eggplant; mix well., Transfer to a greased 13x9-in. baking dish. In a small bowl, combine bread crumbs and butter; sprinkle over top. Bake, uncovered, until heated through, 30-35 minutes.

Nutrition Facts : Calories 342 calories, FatContent 19g fat (8g saturated fat), CholesterolContent 113mg cholesterol, SodiumContent 186mg sodium, CarbohydrateContent 18g carbohydrate (7g sugars, FiberContent 4g fiber), ProteinContent 25g protein.

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