READY IN 45 mins

Cheesy Eggplant Casserole

Read Reviews (49)

"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." — KYLEKOOK

Directions

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.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

Oct 17, 2004

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.

—BIOPHILE

See full review »

Most Helpful Critical Review

Sep 18, 2006

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).

—ChrisinColorado

See full review »

64 Ratings

See other versions of this recipe!

Jan 31, 2008

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....

—GRANNYLIN

See full review »

Oct 26, 2004

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!

—STARSHYNE

See full review »

Jan 05, 2008

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.

—Christine

See full review »

Oct 03, 2008

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!

—JaneMan

See full review »

Aug 07, 2004

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

—CAROLINECOOKS

See full review »

Sep 11, 2008

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.

—lostjujubeans

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Eggplant and Tomato Casserole

Cheesy Zucchini Casserole I

Baked Eggplant with Cashews

Cheesy Zucchini Casserole II

Mimi's Eggplant Casserole

New Orleans Eggplant Casserole

Cheesy Corn Casserole

Eggplant con Queso

Cheesy Baked Eggplant

Easy Eggplant Dish

Nutrition

Calories
413 kcal
21%

Carbohydrates
46.2 g
15%

Cholesterol
98 mg
33%

Fat
17.3 g
27%

Fiber
5.7 g
23%

Protein
18.9 g
38%

Sodium
1175 mg
47%

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

Nutritional Information

Cheesy Eggplant Casserole

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 413
Calories from Fat: 155

% Daily Value *
Total Fat 17.3g 27 %
Saturated Fat 9.8g 49 %
Cholesterol 98mg 33 %
Sodium 1175mg 47 %
Potassium 461mg 13 %
Total Carbohydrates 46.2g 15 %
Dietary Fiber 5.7g 23 %
Protein 18.9g 38 %
Sugars 7.4g
Vitamin A 11 %
Vitamin C 6 %
Calcium 47 %
Iron 29 %
** Thiamin 38 %
Niacin 57 %
Vitamin B6 15 %
Magnesium 18 %
Folate 69 %

* 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.