Cheesy Eggplant Casserole Recipe -
Cheesy Eggplant Casserole Recipe
  • READY IN 45 mins

Cheesy Eggplant Casserole

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  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.
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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.

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).

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....

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!

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.

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!

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.

Aug 07, 2004

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


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  • Calories
  • 413 kcal
  • 21%
  • Carbohydrates
  • 46.2 g
  • 15%
  • Cholesterol
  • 91 mg
  • 30%
  • Fat
  • 17.3 g
  • 27%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 18.9 g
  • 38%
  • Sodium
  • 1078 mg
  • 43%

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

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