Baked Eggplant Casserole With Cheese

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 08/29/21
Eggplant Casserole With Cheese Recipe
The Spruce
Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 6 servings
Nutrition Facts (per serving)
454 Calories
26g Fat
36g Carbs
21g Protein
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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 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.

Serve with a tossed salad, or as a side dish, with baked chicken or pork.

 

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 chopped onion

  • 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

Steps to Make It

  1. Gather the ingredients.

    Eggplant Casserole Recipe ingredients
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  2. Grease a 1 1/2-quart casserole. Preheat oven to 350 F.

    greased 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 sauté until just softened.

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

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

    Eggplant chunks, onions, and red peppers in eggplant casserole recipe
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  10. Stir beaten egg, 1/2 cup of bread crumbs, and 1 cup of cheddar cheese into eggplant mixture.

    Egg added to mixture in pot
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  11. Spoon into prepared casserole.

    Uncooked eggplant casserole in prepared casserole dish
    The Spruce 

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

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

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

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

    Eggplant Casserole with Cheese
    The Spruce

Recipe Variations

  • Add some sliced mushrooms or spinach to the mix for added texture and flavor.
  • Throw in leftover chicken or pork to 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.