Easy Eggplant Dish Recipe - Allrecipes.com
Easy Eggplant Dish Recipe
  • READY IN 50 mins

Easy Eggplant Dish

Recipe by  

"Eggplant and yellow squash are combined with onions, bread crumbs and green chiles, and baked with a cheesy cracker crust."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of salted water to a boil. Add eggplant and squash and cook until tender but still firm, about 10 minutes. Drain and cool.
  3. In a 2 quart casserole dish combine eggplant, squash, onions, bread crumbs, butter and chiles. Sprinkle crushed crackers and cheese over the top.
  4. Bake in preheated oven for 30 minutes.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 40 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 24, 2003

I made this dish for my VERY picky in-laws and they loved it. I ended up modifying the recipe and I think that helped make it so good. I used italian bread crumbs instead of plain ones and I also mixed a 1/2 teaspoon of cyanne pepper with the breadcrums for a little more spice. Also, I added 2 teaspoons of minced galic and I chopped up 2 red bell peppers to add another flavor. It was great and I was requested to make it again for Christmas dinner!

 
Most Helpful Critical Review
Jul 24, 2003

I was in an eggplant mood and wanted to do something different than the usual. I tried this recipe but I was disappointed. Cooks would have better luck substituting brocolli or spinach for the eggplant. The minute I read "boil" the eggplant, I had doubts. But that is just me; I love this quirky vegtable but it must be either panfried or oven baked at high temperature. This recipe is not a total failure, it smells good and looks inviting all brown and crunchy on top- I just prefer my eggplant anything but boiled. Thank you anyway.

 
Sep 09, 2007

This dish went was gone before it hit the table. I did some changes though. Did not skin the squash,added fresh chilies to boiling water ( instead of canned), and mixed the cheese into the dish, topped with bread crumbs. I did not quite feed six of my family but I think that's because it was so good. The best recipe gives you the basics to have fun with ;)

 
Sep 29, 2008

I don't even like eggplant and I loved how this turned out! The boyf loved it too. I went with some of the reviewers and amended it a little: added cayenne pepper to the bread crumbs (not sure how much, just dumped a good bit in there), used zucchini instead of yellow squash (and didn't peel it), and instead of boiling the squash and eggplant I sauteed them with the onions and some garlic, along with pepper and some other seasonings. I only had one small eggplant so it didn't look like enough stuff - so I threw in one chopped raw red bell pepper, tossed it all up with the green chilis and put the crackers and cheese on top. Topped it off with a few sprinkles of paprika and baked it. The cayenne gave it a nice kick!

 
Dec 18, 2003

I was pleased with this recipe's ingredients, however found it to be bland. I would maybe add flavored bread crumbs to the mixture, along with garlic powder, salt and pepper. But, overall, enjoyed the dish!

 
Jul 24, 2003

I didn't have bread crumbs and chilies, so I used crushed melba toast and tomatoes, basil and oregano. The end result was delicious..and I would not have ever thought of it without the base recipie!

 
Sep 22, 2006

I also use Italian bread crumbs, jalapenos instead of chilies and put in some roasted peppers along with Italian seasoning and chopped garlic. The reason I liked it was because it is like stuffing but better for you. I well make the again.

 
Oct 26, 2003

very bland- instead of bread crumbs , I used crushed up Pepperidge Farm Stuffing and added more chili's than recommended, yet it was still very bland- good combination, but not very tasty..

 

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Nutrition

  • Calories
  • 177 kcal
  • 9%
  • Carbohydrates
  • 26.6 g
  • 9%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 5.7 g
  • 9%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 269 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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