Easy Eggplant Dish

Easy Eggplant Dish

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sal 32

"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

50 m servings 177 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 177 kcal
  • 9%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 269 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Reviews

44
  1. 57 Ratings

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Most helpful positive review

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 al...

Most helpful critical review

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 e...

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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 al...

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 e...

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,...

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 h...

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, enj...

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 r...

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 stuffi...

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..

It was good, but not enough flavor even though I had added garlic and onion powder. We had to add salt after baking. Perhaps the veggies should be cooked in vegetable broth instead of water.

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