17 Reviews of Eggplant (Aubergine) and Cheese Casserole

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!

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.

From: Dancer^

On May 27, 2005

Parsley this was lovely, quick to make and very tasty. It went well with the other casseroles at the dinner party. I crushed the croutons and Lunchmeat suggested and i used a combination mozzarella and cheddar cheese. I am going to add this to my cookbook recipes to make over and over. Thanks so much for suggestioning it. Its a keeper.

From: fawn512

On May 6, 2006

I love eggplant so i tried this recipe and all i can say is WOW!!! My family loved it so much that ask me to make these again ASAP! I use 1/2k of eggplant, 2 slices of bread. I think the mixture is too little for a 9x9 dish. The recipe needs to be doubled to have thickeness. I didn't cover mine,but they turned out great. Bake for only 20min. Thanks for sharing!! Ü UPDATE: used 1 1/4k of eggplant this time,doubled the rest of the ingredients and they fit perfectly well in 9x9 pan (enough thickness) baked 30min w/out covering w/ foil. This recipe is definitely to be baked again and again

From: bmxmama

On Apr 1, 2007

This is a wonderful, simple dish that's so simple to put together!! I'll serve it again, even my picky dd that hates eggplant ate it and ate seconds! I didn't specify the flavor of cruton to my dh when he went shopping and he brought home garlic ones. So then I added a couple of minced garlic cloves to it as well. I crushed the larger crutons and sprinkled parmesan cheese on the top. It was really delicious and I'll definatly make this one again, perhaps for a family shindig because I have vegetarians on either side of the family! Thank you so much for a great recipe Parsley! Update I still love this recipe, I've added new things for a bit of a change of pace, I've added in addition to the regular cheese some Parmesan cheese. I've used thyme or Italian seasoning as well. This is still a wonderful recipe and now a favorite in my household.

From: Roxygirl in Colorado

On Jun 15, 2006

This was an excellent use of my one eggplant. I'd been eyeing this recipe for awhile. I used lightly seasoned croutons (Wegman's)and used a blend of cheeses: provolone, mozz. and cheddar (the provolone makes it super creamy). Even though I was short on the eggplant I didn't change the milk ingredients and put it in a small oval casserole. This was great hot out of the oven, cold, and reheats well in microwave. The croutons do really expand with cooking, so I was glad I halved my large ones. The eggplant reminded me of mushrooms, so if you love mushrooms you will love this dish, too. Roxygirl

From: stace #2

On Jun 6, 2006

i used to make this A LOT when my kids were little, and i had a garden. BUT I USED ZUCCHINI. the boys STILL talk about it. i don't know why i never thought of using eggplant. duh!

From: embuggy

On Jan 1, 2007

This was a good recipe but it wasn't spectacular. I love eggplant and cheese, but I think the only thing that made this good was the cheesiness. It didn't have that much flavor. It was very simple to make so it would make a good side with easy-to-find ingredients. I think with a bit of tweaking, this could be a 5-star recipe.

From: Elmotoo

On Jun 12, 2008

Hello Belle! This was excellent! I made my own croutons because I had none, lol. I sauteed the onions in some olive oil instead of boiling them. This was VERY tasty. And easy to make, too. THE PICKY ONE gobbles it up! Made for ZWT4.

From: Karen Elizabeth

On Feb 25, 2009

What a very different and excellent way to prepare this often over-looked vegetable! I was so surprised to boil it... but wow, way to go! I toasted a couple of slices of bread and diced them to make 'croutons', and I sauteed, rather than boiled, the onion, in a little oil, but otherwise stuck to recipe without really knowing what to expect. You get a marvellous and very tasty savoury casserole, cheesy, moist .. you would never know this is eggplant, its more like a savoury bread pudding. A new favourite, thank you, Parsley!