Italian

Eggplant Brats and Tomato Casserole is for Dinner.

Eggplant Brats and Tomato Casserole takes 30 minutes to prepare.

Eggplant Brats and Tomato Casserole takes 30 minutes to cook.

Eggplant Brats and Tomato Casserole makes 8 servings.

The ingredients for Eggplant Brats and Tomato Casserole are:

4 cup (8 fl oz) Water, tap
2 eggplant, peeled (yield from 1 Eggplant, fresh
1 medium (2-1/2" dia) Onions, raw
3 medium whole (2-3/5" dia) Red Ripe Tomatoes
1 cup, strips Green Peppers (bell peppers)
.5 tsp Salt
.5 tsp Pepper, black
.5 cup Milk, 2%, with added nonfat milk solids, without added vit A
1 large Egg, fresh, whole, raw
.5 cup Kroger Italian Bread Crumbs
2 tbsp Butter, salted
6 serving Brats, Johnsonville Mild Italian (1 serving/85 g = 1 brat)

Here is how you make Eggplant Brats and Tomato Casserole:

In a saucepan bring the water to boil, add eggplant (cup into 3/4 inch cubes, . Boil for 5-8 minutes or until tender, then drain and set aside.In a skillet cook beef, onion and green pepper over medium heat until the meat is no longer pink. Drain. Add the tomatoes salt and pepper. Cook and stir for 5 minutes or until tomato is tender. Remove from the heat. Stir in milk, egg and eggplant and mix well. Transfer to a greased 13inch x 9inch baking dish. Toss bread crumbs and butter over top and sprinkle over top of casserole. Bake uncovered at 375 for 30 minutes or until heated through.Serving Size: About 1/2 cupNumber of Servings: 8Recipe submitted by SparkPeople user PRESTONJACSKON.

The nutritional information for Eggplant Brats and Tomato Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 322.8

• Total Fat: 21.1 g
• Cholesterol: 77.3 mg
• Sodium: 834.5 mg
• Total Carbs: 19.4 g
• Dietary Fiber: 4.1 g
• Protein: 15.6 g

Eggplant Brats and Tomato Casserole is Italian cuisine.

The dietary needs meet for Eggplant Brats and Tomato Casserole is Low Carb