Trying to get your family to eat more fresh vegetables can be difficult at times. However, a delicious and sneaky way to accomplish this feat is with this Eggplant casserole, which has a wonderful combination of veggies and cheesy protein in a seasoned sauce in this simple meatless recipe.
This eggplant recipe does require more chopping than some other casseroles. Nevertheless, it is worth the extra nutrition from all the vitamins, minerals, fiber, and antioxidants that you are incorporating.
Instead of peeling the eggplant, I left it on for this recipe because it does add considerably more fiber than when removing it. I don’t advise this if your eggplant is too large because the skin could be too thick to cook sufficiently to become tender.
Give this meatless eggplant dish a try because it is a healthy and tasty, low-calorie meal option. You also may want to try my eggplant Parmesan. Please share these recipes with your family and friends and come back to my blog for more home-tested recipes and other great information to help better your life.
Eggplant Casserole
1 cup of finely chopped onion
2 cloves of garlic (1 tablespoon), finely minced
1 cup of chopped green pepper
2 cups of chopped celery
2 cups of crushed tomatoes (16 oz.)
2 tablespoons of sugar
1/8 teaspoon cayenne pepper
1 ½ tablespoons of soy sauce
3 tablespoons of extra virgin olive oil
2 chicken bouillon cubes + 1 cup of water or 1 cup chicken broth
1 cup of chopped cucumber
1 medium eggplant, unpeeled or peeled depending on your choice, chopped in small pieces
1 cup of bread crumbs
1 cup of grated sharp Cheddar cheese
sprinkle of Parmesan cheese
Saute the onion, garlic, celery, green pepper, and cucumber in the extra virgin olive oil until the vegetables soften somewhat.
Now stir in the broth or bouillon cubes and the needed water, crushed tomatoes, soy sauce, cayenne pepper, sugar, and chopped eggplant and continue cooking until the vegetables are tender.
Transfer into a baking dish (about 13 x 9″) or a casserole dish.
Now add the bread crumbs, sprinkle of Parmesan cheese and Cheddar cheese over the eggplant mixture in the baking pan.
Cover with aluminum foil or a lid if using your casserole dish.
Bake in a 425-degree oven for about 40-45 minutes, depending on how your oven is regulated. Remove the cover or foil for the last five minutes to gently brown the cheese topping.
ENJOY!
Eggplant Casserole
Ingredients
- 1 cup of finely chopped onion
- 2 cloves of garlic 1 tablespoon, finely minced
- 1 cup of chopped green pepper
- 2 cups of chopped celery
- 2 cups of crushed tomatoes 16 oz.
- 2 tablespoons of sugar
- 1/8 teaspoon cayenne pepper
- 1 ½ tablespoons of soy sauce
- 3 tablespoons of extra virgin olive oil
- 2 chicken bouillon cubes + 1 cup of water or 1 cup chicken broth
- 1 cup of chopped cucumber
- 1 medium eggplant unpeeled or peeled depending on your choice, chopped in small pieces
- 1 cup of bread crumbs
- 1 cup of grated sharp Cheddar cheese
- sprinkle of Parmesan cheese
Instructions
- Saute the onion, garlic, celery, green pepper, and cucumber in the extra virgin olive oil until the vegetables soften somewhat.
- Now stir in the broth or bouillon cubes and the needed water, crushed tomatoes, soy sauce, cayenne pepper, sugar, and chopped eggplant and continue cooking until the vegetables are tender.
- Transfer into a baking dish (about 13 x 9″) or a casserole dish.
- Now add the bread crumbs, sprinkle of Parmesan cheese and Cheddar cheese over the eggplant mixture in the baking pan.
- Cover with aluminum foil or a lid if using your casserole dish.
- Bake in a 425-degree oven for about 40-45 minutes, depending on how your oven is regulated. Remove the cover or foil for the last five minutes to gently brown the cheese topping.
- ENJOY!
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The post Cheesy Eggplant Casserole with Veggies – A Healthy and Easy Meatless Meal appeared first on Beauty Cooks Kisses.
