Recipe by Renee' Levins
"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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eggplant, peeled and diced
1 1/2 cups
shredded Cheddar cheese
dry bread stuffing mix
egg, lightly beaten
dried Italian seasoning
salt and pepper to taste
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.
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 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....
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!
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.
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!
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.
Fixed this; it's very good. Leftovers? Cut into square, put each into a plastic bag, and froze. Still good later!
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Eggplant Casserole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 413
** Calories from Fat: 155
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