Ingredients for Acadia's Eggplant Casserole
- 1 large eggplant (about 1 1/2 lbs)
- Yellow Bell Pepper
- 1 medium onion, chopped
- Margarine
- Low Fat Cheddar Cheese
- Low Fat Monterey Jack Cheese
- cooking spray, as needed
- 1/2 teaspoon salt
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
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How to Make Acadia's Eggplant Casserole
- Preheat oven to 375°F (190°C).
- Peel and dice 1 large eggplant into 1-inch cubes.
- Salt the diced eggplant and let it sit in a colander for 30 minutes to draw out excess moisture. Rinse and pat dry.
- While the eggplant is draining, prepare the other ingredients.
- Sauté 1 medium onion, chopped, and 2 cloves garlic, minced, in 2 tablespoons olive oil until softened.
- In a large bowl, combine the drained eggplant, sautéed onion and garlic, 1 (14.5 ounce) can diced tomatoes (undrained), 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh basil, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour the mixture into a greased 9x13 inch baking dish.
- Bake for 45-50 minutes, or until the eggplant is tender and the casserole is lightly browned on top.
- Let cool for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
13g
Fat
21g
Carbs
3g
