Baked Eggplant Casserole With Cheese Recipe

Name: Baked Eggplant Casserole With Cheese
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 1 medium eggplant , peeled and cubed; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly 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 shredded sharp cheddar cheese, divided; 1 tablespoon butter, melted

Prep: 15 mins

Cook: 40 mins

Total: 55 mins

Servings: 6 servings

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Nutrition Facts (per serving)
454	Calories
26g	Fat
36g	Carbs
21g	Protein

Nutrition Facts
Servings: 6
Amount per serving
Calories	454
% Daily Value*
Total Fat 26g	34%
Saturated Fat 13g	67%
Cholesterol 123mg	41%
Sodium 592mg	26%
Total Carbohydrate 36g	13%
Dietary Fiber 6g	23%
Total Sugars 10g
Protein 21g
Vitamin C 37mg	185%
Calcium 469mg	36%
Iron 2mg	11%
Potassium 434mg	9%
*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 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.

Eggplant Varieties

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.

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Grease a 1 1/2-quart casserole. Preheat the oven to 350 F.

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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.

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Put in a saucepan and cover with water. Bring to a boil.

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Reduce heat, cover, and simmer for 8 minutes.

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Drain well and add salt, pepper, and garlic.

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In a second saucepan, heat olive oil over medium heat. Add onion and sauté until just softened.

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Add bell pepper and continue cooking until pepper is tender.

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Stir into eggplant mixture.

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

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Spoon into prepared casserole.

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Sprinkle the remaining 1/2 cup of cheese over casserole.

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Combine melted butter with the remaining 1/2 cup of breadcrumbs.

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Sprinkle buttered breadcrumbs over cheese layer.

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Bake for 25 to 30 minutes, until browned and bubbly around the edges.

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Recipe Variations

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.