Cheesy Eggplant Casserole

Cheesy Eggplant Casserole

50
Renee' Levins 0

"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."
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Ingredients

45 m servings 413 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 46.2g
  • 15%
  • Protein:
  • 18.9 g
  • 38%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 1078 mg
  • 43%

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.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Bake 15 minutes in the preheated oven. Top with remaining cheese, and continue baking 15 minutes, until cheese is bubbly and lightly browned.

Reviews

50
  1. 65 Ratings

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Most helpful positive review

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 i...

Most helpful critical review

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).

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 i...

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 per...

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 reci...

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 ju...

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...

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 b...

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.