Easy Baked Eggplant Casserole With Cheese

eggplant casserole
The Spruce
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Servings: 6 servings
Nutritional Guidelines (per serving)
483 Calories
30g Fat
31g Carbs
24g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 483
% Daily Value*
Total Fat 30g 38%
Saturated Fat 15g 73%
Cholesterol 216mg 72%
Sodium 621mg 27%
Total Carbohydrate 31g 11%
Dietary Fiber 5g 17%
Protein 24g
Calcium 546mg 42%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This eggplant casserole is a fast and easy meal that's bursting with flavor. The eggplant is cubed and cooked with a tasty combination of cheese, eggs, bread crumbs, garlic, and chopped vegetables. 

Feel free to add some mushrooms to the eggplant casserole, or change the type of cheese. Monterey Jack cheese, fontina, or another kind of melting cheese may be used.



  • 1 medium eggplant (peeled and cubed)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 clove garlic (finely minced)
  • 1 tablespoon olive oil
  • 1 cup onion (chopped)
  • 1/2 red bell pepper (chopped)
  • 2 large eggs (beaten)
  • 1 cup soft bread crumbs (divided)
  • 1 1/2 cups sharp cheddar cheese (shredded, divided)
  • 1 tablespoon butter

Steps to Make It

  1. Gather the ingredients.

    Eggplant Casserole Recipe ingredients
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  2. Grease a 1 1/2-quart casserole.

    Casserole dish
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  3. Put eggplant cubes in a colander and sprinkle with a dash of salt (reserve the 1/4 teaspoon of salt for seasoning later). Let drain for about 5 to 10 minutes.

    Eggplant cubes in a colander
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  4. Put in a saucepan and cover with water. Bring to a boil.

    Eggplant chunks in pot
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  5. Reduce heat, cover, and simmer for 8 minutes.

    Eggplant chunks in covered pot, simmering
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  6. Drain well and add salt, pepper, and garlic.

    Cooked eggplant chunks on pot
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  7. In a second saucepan, heat olive oil over medium heat. Add onion and saute until just softened.

    Onions sauteed in skilltet
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  8. Add the bell pepper and continue cooking until the bell pepper is tender.

    Bell pepper chunks added to skillet
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  9. Stir into the eggplant mixture.

    Eggplant chunks, onions, and red peppers in potasserole Recipe
    The Spruce
  10. Heat oven to 350 F.

  11. Stir the beaten egg, 1/2 cup of bread crumbs, and 1 cup of cheddar cheese into the eggplant mixture.

    Egg added to mixture in pot
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  12. Spoon into the prepared casserole.

    Uncooked eggplant casserole in prepared casserole
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  13. Sprinkle the remaining 1/2 cup of cheese over the casserole.

    Cheese on uncooked eggplant casserole
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  14. Combine melted butter with the remaining 1/2 cup of bread crumbs. 

    Melted butter and breadcrumbs in bowl
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  15. Sprinkle buttered bread crumbs over the cheese layer.

    Bread crumbs on cheese layer.
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  16. Bake for 25 to 30 minutes, until browned and bubbly around the edges. 

    Eggplant Casserole
    The Spruce

How to Choose Eggplant

Overly mature eggplants can be bitter. Choose an eggplant that is firm to the touch with no soft spots. The leaves on the end of the eggplant should be green, not brown and dry.