1 of 10 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (476g) Recipe makes 4 servings
Calories 292
Calories from Fat 159		(54%)
Amount Per Serving		%DV
	Total Fat 17.7g	27%
	Saturated Fat 10.1g	50%
	Monounsaturated Fat 5.6g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 47mg		15%
Sodium 1294mg		53%
Potassium 475mg		13%
Total Carbohydrate 22.6g		7%
	Dietary Fiber 5.6g	22%
	Sugars 4.0g
Protein 12.5g		24%
detailed view... how is this calculated?

Eggplant (Aubergine) and Cheese Casserole

Recipe #116223 | 45 min | 10 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: *Parsley*
Apr 11, 2005

When I first made this, my husband and kids ate it right up. They had no idea it was eggplant. It's a nice change-of-pace side dish.

SERVES 4 (change servings and units)

Ingredients

1 large eggplant, peeled and diced into 1 1/2-inch cubes
1/2 cup diced onion (optional)
1 teaspoon salt, dissolved in
4 cups water
1 1/2 cups italian seasoned croutons (small ones work best)
1 cup shredded cheddar cheese, divided
1/2 cup evaporated milk
1 tablespoon flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/4 teaspoon paprika
1 tablespoon butter, melted

Directions

1
Preheat oven to 325°F
2
Spray a 9-inch baking dish with nonstick cooking spray.
3
In a large saucepan over medium heat, boil the 4 cups salted water.
4
Add eggplant (and onion, if using it) and continue to boil for 3 minutes; drain.
5
In a mixing bowl, combine eggplant, croutons, and half of the cheese.
6
Spoon into baking dish.
7
In another mixing bowl, combine milk, flour, salt, pepper, and oregano; pour over eggplant mixture in baking dish.
8
Top with remaining cheese and drizzle with melted butter.
9
Cover and bake at 325F for 20 minutes.
10
Uncover and bake for additional 5-7 minutes to melt and brown cheese.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Spicy Macaroni and Cheese

Clifton Street Lasagna

Pasta E Fagoli Al Forno

Pork Chop & O'brien Potato Bake

Chicken & Broccoli Casserole... All Time Fav!

Featured Reviews for This Recipe

From: Happy Harry #2

On Oct 7, 2009

I really enjoyed this dish, but my students had mixed reviews. I noticed that one reviewer thought it was very mushy, so from that comment I chose to just blanch the eggplant. I put it into boiling salted water, stirred once and drained. It was not to mushy that way. The next time I make it I think I will add some diced fresh tomatoes.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: ~Nimz~

On Aug 29, 2009

Very nice recipe. I'll cook the eggplant a little less because mine turned out very mushy. I liked the flavor combination and the seasoned croutons were really nice. Might try some different seasonings next time. I didn't see the paprika listed in the instructions, so I added that to the top when uncovered. Thanks Pars Made for I Recommend

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Country Chef

On Oct 19, 2005

Very good. I browned my onions in butter to add a little kick in flavor. Thanks for the other comments — the croutons clue especially.

5 people found this review helpful

Was this review helpful to you? YES | NO

From: Lunchmeat

On May 17, 2005

This was very easy to prepare and was delicious. I will definitely make it again with a couple of modifications. I will crush the croutons a bit as the ones I used were rather big, and will use a reduced fat cheddar to cut down on some of the fat content. Overall, this was a very tasty and economical way to prepare eggplant. It was just what I was looking for!

5 people found this review helpful

Was this review helpful to you? YES | NO

Read all 17 reviews