Healthy recipe: Eggplant Casserole

  • Published
  • By Kayla Scherf
  • Health and Wellness Center
The Health and Wellness Center dietician provides a series of seasonal recipes for each month. Augusts' recipes are based on eggplant.


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