Eggplant and Zucchini Casserole

Eggplant and Zucchini Casserole
Eggplant and Zucchini Casserole. D.L. Rattray
  • Total: 45 mins
  • Prep: 20 mins
  • Cook: 25 mins
  • Yield: Serves 6
Nutritional Guidelines (per serving)
424 Calories
24g Fat
33g Carbs
20g Protein
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Nutrition Facts
Servings: Serves 6
Amount per serving
Calories 424
% Daily Value*
Total Fat 24g 31%
Saturated Fat 13g 66%
Cholesterol 65mg 22%
Sodium 1185mg 52%
Total Carbohydrate 33g 12%
Dietary Fiber 6g 21%
Protein 20g
Calcium 513mg 39%
*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 delicious casserole is a wonderful way to enjoy a combination of zucchini and eggplant, and since the vegetables are combined with tomatoes and onions and layered with gooey cheese and buttered breadcrumbs, it is a dish that even the kids will love. This vegetable casserole is perfect to make in summer when zucchini and eggplant are fresh from the garden. Serve as a filling vegetarian main dish or as a side dish alongside chicken or beef.

Ingredients

  • 1 large eggplant (peeled and cut into cubes), or 4 to 5 small eggplants (sliced into rounds)
  • 2 medium zucchini or summer squash, or combination (sliced)
  • 1 tablespoon butter
  • 1 medium onion (chopped)
  • 1 can (14 1/2-ounce) stewed tomatoes
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 cups shredded sharp Cheddar cheese
  • 1 1/2 cups soft breadcrumbs
  • 2 tablespoons melted butter

Steps to Make It

  1. Put eggplant and zucchini in a large saucepan and cover with water. Bring to a boil, reduce heat to medium, and boil until vegetables are tender about 12 to 15 minutes. Drain well.

  2. Heat the oven to 350 F. Spray a 9x13-inch casserole dish.

  3. In a large skillet over medium heat, melt the 1 tablespoon butter and saute the onion until tender. Remove from heat and combine the onion with the stewed tomatoes, salt, pepper, and the drained eggplant and zucchini.

  4. In a medium bowl, mix the soft breadcrumbs with the melted butter.

  5. Spoon half of the vegetable mixture into the prepared casserole. Top with about 2/3 of the cheese and 2/3 of the breadcrumbs. Top with the remaining vegetable mixture and the remaining cheese and breadcrumbs.

  6. Bake for 25 minutes, or until the topping is lightly browned and the casserole is bubbly.

Soft Breadcrumbs Vs. Dried 

This recipe calls for soft breadcrumbs instead of dried breadcrumbs. Dried breadcrumbs are what we find sold in canisters in the grocery store—plain and seasoned, as well as the panko variety—and are finely ground and made from oven-dried bread. Soft breadcrumbs, on the other hand, are made from fresh (or slightly stale) loaves of bread and processed into larger crumbs; most often we have to make these ourselves either simply by tearing the bread or pulsing in a food processor. Dried breadcrumbs are mainly used to coat food before frying or as a binding ingredient in meatloaf or meatballs; soft breadcrumbs are used for stuffing and when tossed with melted butter, are the perfect topping for casseroles and macaroni and cheese.

If you don't have the type of breadcrumb called for in a recipe, you can substitute the other. Just keep in mind that the texture will be different as the soft breadcrumbs are somewhat light and fluffy while the dried are, well, dry. When measuring, 1 cup of soft breadcrumbs is equivalent to 3/4 cup of dried breadcrumbs; both measurements are equal to 3 slices of bread.