Vegetarian

Eggplant, Mushroom, Tomato Casserole is for Dinner.

Eggplant, Mushroom, Tomato Casserole takes 20 minutes to prepare.

Eggplant, Mushroom, Tomato Casserole takes 35 minutes to cook.

Eggplant, Mushroom, Tomato Casserole makes 8 servings.

The ingredients for Eggplant, Mushroom, Tomato Casserole are:

2 T butter
2 T olive oil
1 large onion, diced
1 clove Garlic, pressed
1/2 c Green Bell Pepper, diced
1/4 lb fresh mushrooms, thinly sliced
3 large tomatoes, peeled and seeded, diced
1 T. parsley, chopped
1/2 t black pepper
1/2 t Thyme
1/4 c vegetable oil
2 medium eggplants, peeled and diced
1 T seasoned salt
1 T all - purpose flour
1/4 cu Parmesan Cheese

Here is how you make Eggplant, Mushroom, Tomato Casserole:

Preparation: 1) Preheat oven to 375 F2) in a large skillet, heat butter and olive oil over medium low heat. Add onions and saute 3 minutes30 Add garlic and green bell pepper. Saute additional 3 minutes4) add sliced mushrooms Saute additional 2 minutes5) Add diced tomatoes, chopped parsley, pepper, and thyme. Simmer 2 additional minutes6) In large non-stick skillet, heat vegetable oil over medium heat7) Add diced eggplant and seasoning salt.8) Saute until lightly browned. Stir often9) Remove skillet from heat. Stir in flour carefully with rubber spatula10) Return skillet ot heat. Add tomatoe mixture. Simmer 2 minutes11) Spoon mixture into greased casserole dish (8X8)12) Sprinkle Parmesan cheese over top.13) Bake 35 minutesNumber of Servings: 8Recipe submitted by SparkPeople user LBEMUOIL.

The nutritional information for Eggplant, Mushroom, Tomato Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 175.3

• Total Fat: 14.1 g
• Cholesterol: 0.0 mg
• Sodium: 292.1 mg
• Total Carbs: 12.9 g
• Dietary Fiber: 3.5 g
• Protein: 4.4 g

Eggplant, Mushroom, Tomato Casserole is Asian cuisine.

The dietary needs meet for Eggplant, Mushroom, Tomato Casserole is Vegetarian