Eggplant Festiva
A hearty eggplant casserole layered with cheese, vegetables, and flavorful spices, perfect for vegetarians and those craving a savory, cheesy baked dish with Mediterranean flair.
Ingredients
- 1 large eggplant ⓘ
- 1 large bell pepper ⓘ
- 1 small jar sliced mushrooms (2 1/2 oz.) ⓘ
- 1 cup shredded Mozzarella cheese ⓘ
- 1 tablespoon butter or margarine ⓘ
- bread crumbs (Italian style) ⓘ
- 1 medium onion ⓘ
- 2 large or 3 medium tomatoes ⓘ
- 1 small jar taco or picante sauce (8 oz.) ⓘ
- 1/2 cup olive oil ⓘ
- garlic powder ⓘ
- oregano ⓘ
Instructions
- Heat olive oil in a frying pan over medium-high heat.
- Add butter and spices; mix thoroughly.
- Skin and cube the eggplant.
- Saute the eggplant in olive oil until soft, about 5 to 10 minutes.
- Grease or spray a large (9 x 13 x 2-inch) casserole dish.
- Cover the bottom with bread crumbs and sprinkle with Parmesan cheese.
- Drain the cooked eggplant and put into a saucepan.
- Add diced onion, bell pepper, tomatoes, and sliced mushrooms to the saucepan.
- Stir in the taco or picante sauce mixture.
- Heat the mixture for 10 to 15 minutes over medium heat.
Nutrition & Diet Analysis (per serving)
946
kcal
47% DV
Protein
Fat
Carbs
Diet fit
High-protein
Contains
Milk
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).