Cheesy Vegetable Casserole with Eggplant The Best Recipes

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Cheesy Vegetable Casserole with Eggplant

"A combination of eggplant, Cheddar cheese, and other vegetables that marries the flavors into a tasty, colorful, festive casserole with a hint of sweetness."

Ingredients :

• 1 large eggplant, peeled and diced
• 3 tablespoons butter
• 3 tablespoons flour
• 1 (28 ounce) can stewed tomatoes
• 1 green bell pepper, chopped
• 1 medium onion, chopped
• 2 tablespoons brown sugar, or more to taste
• 1 teaspoon salt
• 6 ounces grated sharp Cheddar cheese
• 1/3 cup fine bread crumbs

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H10M

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large saucepan of water to a boil. Add eggplant and cook until tender, 10 to 15 minutes. Drain and pour eggplant into an 8-inch square baking dish.
• Melt butter in a 3-quart saucepan on medium heat. Add flour and mix to create a paste. Add tomatoes, bell pepper, onion, brown sugar, and salt and cook over medium to medium-high heat. Stir occasionally until mixture bubbles and thickens, 5 to 10 minutes. Pour mixture over the eggplant in the baking dish.
• Cover the vegetables in the baking dish with Cheddar cheese and bread crumbs.
• Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.

Notes :

• Use 3 medium tomatoes cut into medium to small pieces in place of canned tomatoes if you prefer.
• This dish may be prepared in advance, refrigerated, and later baked.

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