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Fall Veggie Casserole

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Fall Veggie Casserole
En Español

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Recipe Total Cost
  • Makes: 8 servings

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 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons vegetable oil
  • 1 clove garlic
  • 2 tablespoons Parmesan cheese (grated)

Directions

1. Remove the skin from the eggplant. Cut the eggplant into cubes.

2. 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. Cook the first 8 ingredients in a large skillet until tender.

7. Top with the Parmesan cheese and serve.

Source:

Pennsylvania Nutrition Education Program, Pennsylvania Nutrition Education Network
Website Recipes

Nutrition Information

Serving Size: 1/8 of recipe (172g)
Nutrients Amount
Total Calories 86
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 334 mg
N/A - data is not available
Nutrients Amount
Total Calories 86
Total Fat 6 g
Saturated Fat 1 g
Monounsaturated Fat 2 g
Polyunsaturated Fat 2 g
Linoleic Acid 2 g
α-Linolenic Acid 0 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 334 mg
Sodium 313 mg
Copper 104 mcg
Iron 0 mg
Magnesium 19 mg
Phosphorus 46 mg
Selenium 1 mcg
Zinc 0 mg
Vitamins
Vitamin A 33 mcg RAE
Vitamin B6 0 mg
Vitamin B12 0 mcg
Vitamin C 27 mg
Vitamin D 0 mcg
Vitamin E 1 mg
Vitamin K 14 mcg
Folate 26 mcg DFE
Thiamin 0 mg
Riboflavin 0 mg
Niacin 1 mg
Choline 10 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

MyPlate Food Groups
Vegetables
1 1/3 cups

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