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.
- 8 Servings
- $3.00 - $5.99
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.
- 8 Servings
- $3.00 - $5.99
Ingredients
- 5 1/2 cups eggplant, cubes
- 4 tomatoes
- 1 green pepper
- 1 onion
- 1 clove garlic
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons vegetable oil
- 2 tablespoons Parmesan cheese, grated
Steps
1
Wash hands with soap and water.
2
Remove the skin from the eggplant. Cut the eggplant into cubes. Chop the tomatoes into small pieces.
3
Cut the green pepper in half. Remove the seeds and cut it into small pieces.
4
Chop the onion into small pieces.
5
Cut the garlic into tiny pieces.
6
Combine all of the ingredients (except for the cheese) and cook in a large skillet over medium heat until tender.
7
Top with the Parmesan cheese and serve.
Ingredients
Serving Size: 1/8 of recipe
| Nutrients | Amount |
|---|---|
| Total Calories | 84 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Monounsaturated Fat | 2 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.3 g |
| Omega 3 - EPA | 0 mg |
| Omega 3 - DHA | 0 mg |
| Cholesterol | 1 mg |
| Carbohydrates | 8 g |
| Dietary Fiber | 3 g |
| Total Sugars | 5 g |
| Added Sugars included | 0 g |
| Protein | 2 g |
| Minerals | |
| Calcium | 32 mg |
| Potassium | 325 mg |
| Sodium | 313 mg |
| Copper | 100 mcg |
| Iron | 0 mg |
| Magnesium | 18 mg |
| Phosphorus | 45 mg |
| Selenium | 1 mcg |
| Zinc | 0 mg |
| Vitamins | |
| Vitamin A | 32 mcg RAE |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0 mg |
| Vitamin C | 23 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 14 mcg |
| Folate | 26 mcg DFE |
| Thiamin | 0.1 mg |
| Riboflavin | 0 mg |
| Niacin | 1 mg |
| Choline | 10 mg |
Source:
- Pennsylvania Nutrition Education Network