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Fall Veggie Casserole

Fall Veggie Casserole

52 Ratings
52 Ratings
Recipe Image
pan of Fall Veggie Casserole
Makes: 8 servings
Total Cost: $$$$

Grab some fresh eggplant and tomatoes from the market and serve this veggie casserole with dinner that is topped off with Parmesan cheese.

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

  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.

Notes

Source:

Pennsylvania Nutrition Education Network

Nutrition Information

Serving Size: 1/8 of recipe
Nutrients Amount
Total Calories 84
Total Fat 6 g
Saturated Fat 1 g
Cholesterol 1 mg
Sodium 313 mg
Carbohydrates 8 g
Dietary Fiber 3 g
Total Sugars 5 g
Added Sugars included 0 g
Protein 2 g
Vitamin D 0 mcg
Calcium 32 mg
Iron 0 mg
Potassium 325 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

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

Nutrients will display if the data is available

Please note: nutrient values are subject to change as data is updated

MyPlate Food Groups

Vegetables 1 1/4 cups

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WOULD USE ONE CAN DICED TOMATOES
09/04/08
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