Fall Veggie Casserole
Grab some fresh eggplant and tomatoes from the market and serve this veggie casserole with dinner that is topped off with Parmesan cheese.
- Yield
- 8 servings
- Serving size
- 1/8 of recipe
- Rating
- 3.56 of 5 (52 ratings)
Food groups
- Vegetables: 1 cups
Ingredients
- 5 1/2 cups eggplant, cubes (1 medium eggplant)
- 4 tomatoes
- 1 green pepper
- 1 onion
- 1 clove garlic
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons vegetable oil (or cooking oil of choice)
- 2 tablespoons Parmesan cheese, grated
Directions
- Wash hands with soap and water.
- Remove the skin from the eggplant.
- Cut the eggplant into cubes.
- Chop the tomatoes into small pieces.
- Cut the green pepper in half.
- Remove the seeds and cut it into small pieces.
- Chop the onion into small pieces.
- Cut the garlic into tiny pieces.
- Combine all of the ingredients (except for the cheese) and cook in a large skillet over medium heat until tender.
- Top with the Parmesan cheese and serve.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 88.13 |
| Total Fat | 5.82 g |
| Saturated Fat | 0.97 g |
| Monounsaturated Fat | 2 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.3 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 1.08 mg |
| Carbohydrates | 8.35 g |
| Dietary Fiber | 2.55 g |
| Total Sugars | 4.54 g |
| Added Sugars included | 0 g |
| Protein | 1.79 g |
| Calcium | 29 mg |
| Potassium | 298 mg |
| Sodium | 320.87 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 17 mg |
| Phosphorus | 45 mg |
| Selenium | 1 mg |
| Zinc | 0 mg |
| Vitamin A | 19 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 25 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 11 mcg |
| Folate | 23 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.1 mg |
| Niacin | 1 mg |
| Choline | 10 mg |
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Source
Recipe by: Pennsylvania Nutrition Education Network
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/fall-veggie-casserole. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.