|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||34%|
|Saturated Fat 13g||67%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 6g||23%|
|Total Sugars 10g|
|Vitamin C 37mg||185%|
|*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.|
This eggplant casserole is a tasty dish that's just bursting with flavor. The eggplant is cubed and cooked with a combination of cheese, eggs, breadcrumbs, 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.
Serve with a tossed salad or as a side dish with baked chicken or pork.
1 medium eggplant, peeled and cubed
1/4 teaspoon kosher salt, plus a dash, divided
1/4 teaspoon freshly ground black pepper
1 clove garlic, finely minced
1 tablespoon olive oil
1 cup chopped onion
1/2 red bell pepper, chopped
2 large eggs, beaten
1 cup soft breadcrumbs, divided
1 1/2 cups shredded sharp cheddar cheese, divided
1 tablespoon butter, melted
Gather the ingredients.
Grease a 1 1/2-quart casserole. Preheat the oven to 350 F.
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.
Put in a saucepan and cover with water. Bring to a boil.
Reduce heat, cover, and simmer for 8 minutes.
Drain well and add salt, pepper, and garlic.
In a second saucepan, heat olive oil over medium heat. Add onion and sauté until just softened.
Add bell pepper and continue cooking until pepper is tender.
Stir into eggplant mixture.
Stir beaten egg, 1/2 cup of the breadcrumbs, and 1 cup of the cheddar cheese into the eggplant mixture.
Spoon into prepared casserole.
Sprinkle the remaining 1/2 cup of cheese over casserole.
Combine melted butter with the remaining 1/2 cup of breadcrumbs.
Sprinkle buttered breadcrumbs over cheese layer.
Bake for 25 to 30 minutes, until browned and bubbly around the edges.
- Add some sliced mushrooms or spinach to the mix for added texture and flavor.
- Throw leftover chicken or pork into the casserole.
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.
How to Store
Any leftovers of this casserole will keep in the refrigerator for up to three days. Just put in an airtight container and pop it in the fridge.