Eggplant And Cheese Casserole Recipe

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Eggplant And Cheese Casserole
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  1. Cut unpeeled eggplants into 3/4-inch cubes and place in a deep 4 quart casserole. Add onion, bell pepper, bread, crumbs, olives, oregano, and tomato sauce; stir well.
  2. Cover tightly and bake in a 400 degree oven for 45 minutes.
  3. Stir vegetables again thoroughly and cover tightly again. Continue to bake until vegetables are very soft when pressed (about 45 more minutes); Check occasionally and add water, 1 Tbl. at a time, if casserole appears dry.
  4. Spoon ricotta cheese in dollops over hot vegetable mixture; sprinkle with cheddar cheese. Continue to bake, uncovered, until cheddar cheese is melted (about 10 more minutes).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 115.86 Kcal (485 kJ)
Calories from fat 19.43 Kcal
% Daily Value*
Total Fat 2.16g 3%
Cholesterol 4.52mg 2%
Sodium 124.38mg 5%
Potassium 467.19mg 10%
Total Carbs 20.83g 7%
Sugars 9.02g 36%
Dietary Fiber 6.43g 26%
Protein 4.28g 9%
Vitamin C 27.4mg 46%
Vitamin A 0.6mg 21%
Iron 10.3mg 57%
Calcium 69.8mg 7%
Amount Per 100 g
Calories 48.31 Kcal (202 kJ)
Calories from fat 8.1 Kcal
% Daily Value*
Total Fat 0.9g 3%
Cholesterol 1.88mg 2%
Sodium 51.87mg 5%
Potassium 194.81mg 10%
Total Carbs 8.68g 7%
Sugars 3.76g 36%
Dietary Fiber 2.68g 26%
Protein 1.78g 9%
Vitamin C 11.4mg 46%
Vitamin A 0.3mg 21%
Iron 4.3mg 57%
Calcium 29.1mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.7
  • 3

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • good source of fiber

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