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Recipe: Pecan Eggplant Casserole

Winning Recipe | Best Appetizer or Entree

This nutritious and tasty dish was submitted by Bruno in Texas.

Pecan Eggplant Casserole


  • 1 Large Eggplant
  • 1 Cup Diced Onions
  • 1 Cup Large Red Bell Pepper
  • 1 Cup Royalty Pecans®, chopped
  • 1 Cup Diced Tomato
  • 1 Cup Fat Free Cottage Cheese
  • 2 Tablespoons Olive Oil or Virgin Pecan Oil
  • 2 Eggs
  • 10 Whole Grain Roasted Garlic Melba Crackers (or 1/3 Cup Seasoned Breadcrumbs)
  • 1 teaspoon Salt
  • 1/2 teaspoon Black or White Pepper


Peel and dice eggplant, red bell pepper, and onion. Place them in a skillet with 2 Tbsp oil and cook on medium heat for about 10 minutes, until soft but not done.

Transfer ingredients from the skillet to a large bowl and add pecans, tomato, cottage cheese, crackers or breadcrumbs, eggs, salt, and pepper. Mix everything well.

Transfer to casserole dish. Cover and bake at 345° (convection oven) or 375° (conventional oven) for 30 minutes.

Remove cover and bake an additional 10 minutes. Serve hot. Makes 6-8 servings.