I am not real big on eggplant but I cook it for my husband. This dish was thrown together in a hurry and it turned out to be DELICIOUS. I even ate the leftovers.

Cheesy Eggplant Casserole

eggplant,

Cheddar cheese

dry bread stuffing mix

garlic, crushed

onion

egg, lightly beaten

Italian seasoning

salt and pepper

Preheat oven to 350 degrees F (175 degrees C).


Place the eggplant in a medium microwave safe dish. Cook, stirring once, in the microwave 5 minutes on High, or until tender. Transfer to a 9x9 inch baking dish. Mix in 1/2 cup Cheddar cheese, stuffing mix, garlic, onion, and egg. Season with Italian seasoning, salt, and pepper.


Bake 15 minutes in the preheated oven. Top with remaining cheese, and continue baking 15 minutes, until cheese is bubbly and lightly browned.


This turned out pretty well for me and it was quick! I would recommend doubling the amount of italian seasoning for more flavor. I also added in one small tomato and 2 tablespoons red wine and it tasted wonderful.

This is the perfect sidedish for any meal. My husband wanted to try a different recipe we had never had. So, I wasn't sure how to cook eggplant....But this recipe was so easy and it came out perfect. I will make it more often....NOW that I know what to do. Loved it....

This was a wonderful eggplant dish and it was very easy to make. Mine turned out a bit dry so next time I will try adding tomato as another reviewer suggested. All in all it was a great recipe... thanks!

Like the other reviews suggested I added extra Italian seasoning and instead of just a small tomato I used a can of Italian style diced tomatoes - little more than a small tomato (with some juice too) so each helping would have tomato. No need to be exact on measuring the onion - 2 tbsp is a little less than a half of a small onion (I used the whole half). It was very tasty and my husband really liked it - and he doesn't like eggplant.

I didn't have sharp chedder cheese for this so i substituted fresh mozzerella cheese. Added a can of diced tomatoes as others suggested because i thought it looked dry as well. I also followed the others regarding the amt of italian seasoning which i put in an extra one teaspoon. It tasted great and we will be having leftovers from yesterday. Definitely will make again and may make it for a potluck as well!

Although not terribly bad this recipe is quite dry. I think it could be salvaged if some wet ingredients were added (perhaps tomatoe sauce or some chicken broth).

I made quite a few changes and with everything I changed it turned into more a dressing than an eggplant casserole. So I wasn't sure that I should even review it. But I think this is a great base recipe and that is something I'm always looking for. I added two cups of French bread cubed 1/2 c. chicken stock 2 green onions chopped 1 celery stalk minced more garlic for taste and a fistful of chopped parsley along with doubling the Italian seasoning. I really loved this and the eggplant reminded me of my Maw Maw's oyster dressing. So I will definitely be making this again with the addition of chopped oysters.

Fixed this; it's very good. Leftovers? Cut into square put each into a plastic bag and froze. Still good later!

We love the taste but it tends to turn out a little dry. I add a little water (maybe 1/4 cup) when I'm mixing it up so it doesn't dry out in the oven.

cheesy eggplant casserole

Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 4

Cost: $5.25 /serving

Author : Renee' Levins

Ingredients

Instructions

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