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Check out this eggplant and tomato casserole topped with shredded cheese and bacon.
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Eggplant and Tomato Casserole (with bacon)

Check out this eggplant and tomato casserole topped with shredded cheese and bacon. The base has the flavors of Grandma's stewed tomatoes with the addition of cubed eggplant. This makes a tasty side dish for any meal.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Casserole, Side Dish
Cuisine: American
Keyword: cheesy eggplant casserole, eggplant casserole, eggplant casserole with tomatoes, eggplant tomato casserole
Servings: 8 people
Calories: 86kcal
Author: Barbara

Ingredients

  • 1 large Eggplant peeled and cubed
  • 16 ounces Canned, Diced Tomatoes
  • 2 Tablespoons All Purpose Flour
  • 1 medium Onion chopped
  • Salt and Pepper to taste
  • 1 Green Pepper diced
  • 1/2 cup Cheddar Cheese shredded
  • 1/4 cup Buttered Bread Crumbs optional
  • 4 strips Bacon cooked crisp and crumbled

Instructions

  • Fry bacon crisp; crumble into small pieces and set aside for later.
  • Preheat oven to 350 degrees F. Prepare an 8x8 inch baking dish or a 1 1/2 quart baking dish by spraying with nonstick cooking spray.
  • Steam the cubed and peeled fresh eggplant for 5 minutes.
    Check out this eggplant and tomato casserole topped with shredded cheese and bacon.
  • Meanwhile, drain the canned tomatoes, saving the liquid. Place the liquid in a saucepan, and dissolve flour into the juice over low heat, whisking the entire time.
    Check out this eggplant and tomato casserole topped with shredded cheese and bacon.
  • Once combined, add the drained tomatoes, onions, and peppers. Add salt and pepper, to taste.
    Check out this eggplant and tomato casserole topped with shredded cheese and bacon.
  • Cook for 5 minutes; add steamed eggplant.
    Check out this eggplant and tomato casserole topped with shredded cheese and bacon.
  • Pour into prepared baking dish. Sprinkle with shredded cheese. If desired, add buttered breadcrumbs (1 Tablespoon butter melted combined with 1/4 cup bread crumbs).
    Check out this eggplant and tomato casserole topped with shredded cheese and bacon.
  • Bake for 40 minutes; top with crumbled bacon, and cook for an additional 5 minutes.
    Check out this eggplant and tomato casserole topped with shredded cheese and bacon.

Notes

    • I use American eggplant, but feel free to use a Japanese eggplant or other varieties.
    • Use a vegetable peeler to easily peel the eggplant.
    • I do not salt the eggplant for this recipe.
    • Breadcrumbs are optional. Use cracker crumbs, traditional breadcrumbs, panko or crushed cornflakes.
    • Love eggplant? Try this old fashioned eggplant recipe!
    • The nutritional information is auto-calculated and can vary depending on the products used.

Nutrition

Calories: 86kcal | Carbohydrates: 12g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 155mg | Potassium: 298mg | Fiber: 3g | Sugar: 5g | Vitamin A: 206IU | Vitamin C: 20mg | Calcium: 84mg | Iron: 1mg