Healthy recipe: Eggplant Casserole Published Aug. 22, 2011 By Kayla Scherf Health and Wellness Center MOODY AIR FORCE BASE, Ga. -- The Health and Wellness Center dietician provides a series of seasonal recipes for each month. Augusts' recipes are based on eggplant. Ingredients 1 medium eggplant (1 pound), peeled if desired 2 tablespoon olive oil 1 1/2 cups chopped onion 2 cups chopped green sweet peppers 1 tablespoon olive oil 1 tablespoon all- purpose flour 1/4 teaspoon salt 1/4 tsp black pepper 1/2 cup sliced pitted ripe olives 1/2 cup 2 percent sharp cheddar cheese 1 8-ounce can tomato sauce 3/4 cup soft whole wheat bread crumbs 1 tablespoon margarine or butter, melted How to make it 1. Cut eggplant into 1/2 inch cubes. Cook eggplant cubes in the 2 tablespoons oil until tender. Remove from skillet. 2. In the same skillet cook onion and sweet pepper in the 1 tablespoon oil until tender, stirring frequently. Remove from heat. Stir in flour, salt, and black pepper. Add olives 3. Layer half the eggplant in a 1 1/2 quart casserole. Add half the olive mixture and half the cheese. Repeat layers. Pour tomato sauce over all. Mix crumbs with melted margarine or butter; sprinkle over tomato sauce. Bake, uncovered, in a 375 F oven for about 30 minutes or until edges are bubbly. Makes 6 to 8 servings