Eggplant Casserole


This eggplant casserole recipe is an excellent lite summer time dish.


½ cup chopped bell pepper

1 cup chopped onions

1 cup chopped celery

1 eggplant, peeled and cut into ½ inch cubes (about 1 lb.)

Salt, black and red pepper

3 Tbsp. Butter or Earth Balance

1 clove garlic, minced

1 cup tomatoes

3 cups cooked rice or quinoa

1 cup grated cheese

3 to 4 Tbsp. bread crumbs Italian style (To make your own, ingredients listed below)


  • Preheat oven at 350°.
  • Sauté bell pepper, onions, celery and eggplant in butter or earth balance.
  • Add garlic, seasonings, and tomatoes.
  • Cover and simmer 10 minutes or until tender.
  • Stir in rice or quinoa, cheese, and bread crumbs.
  • Pour into a buttered 2-quart casserole dish.
  • Bake at 350° for 10 to 15 minutes.
  • Serves 8.

Breadcrumbs: 2 slices of Sprouted Grain bread, 1 teaspoon flax seed or meal, 1 teaspoon parmesan cheese, ½ teaspoon oregano, grind in your bullet blender.