"A layered casserole made with veggies, Colby cheese, and a stuffing mix." — Linda S. Gibson
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dry bread stuffing mix
large eggplant, diced
shredded Colby cheese
salt to taste
ground black pepper to taste
This was tasty. My husband loved it! I did not use stuffing mix because I wanted a lighter version. Instead, I sprinkled Italian bread crumbs over each layer. Yum!
Fairly quick to prepare--add about 15 minutes total prep time to the cooking times. I used a wok to sautee the vegetables, as my biggest skillet wasn't big enough. I also recommend using half the stuffing called for in this recipe (or less), as the taste of the stuffing can completely overwhelm this dish; if you use flavored stuffing mix, the vegetables just get lost. I might try it again by thinly slicing and layering the ingredients and using very minimal stuffing. I'd call this recipe only average.
I am a vegetarian and LOVED this dish. I had guests for dinner--who aren't vegetarians =:O)--and even their college-aged kids loved it. I recommend peeling the eggplant--the peel tastes bitter to me.
Everbody really loved this recipe. Added yellow squash as well to add more color. Also used Italian style stove top stuffing mix and added Italian seasonings to the vegetables when cooking. Added Montery Jack and parmesan cheese to the cheese mixture. Diced the vegetables fairly large and didn't cook quite as long as suggested, didn't want them too soft. Was very flavorful and tasty. Have made a number of times already and has always been a winner.
You know what I love about AllRecipes.com? With all the variations that others come up with to tweak a recipe, it really gives you ideas of how to make it your own. And that's what I did with this one. I liked the basic idea and just switched it up some, from others' reviews. I used Italian seasoned Panko instead of the dressing mix. I used parmesan & romano cheeses instead of Colby. I used Italian seasoning instead of just thyme. I did not precook the vegies. Here's how it all went down: "pammed" a 13 x 19 pan; layer of raw diced vegies, then layer of Panko, layer of cheeses; another layer of each, topped with a jar of pasta sauce. Covered with foil, baked at 400 degrees for 30 minutes. Removed foil, added more cheese, returned to oven for about 10 minutes, til cheese was melted and starting to brown. This is one of the best dishes I have ever made! Thanks to all, for your wonderful ideas!!
Excellent! The eggplant, zucchinit and tomato were great togehter. This is a keeper!
This was delicious! I also tried it with zucchini and yellow summer squash when I didn't have any eggplant and it came out just as good.
I have made this recipe several times and really like it. It is a great side dish or main dish for lunch. It does make quite a lot but is good as a leftover.
* Percent Daily Values are based on a 2,000 calorie diet.
Eggplant and Zucchini Casserole
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 497
** Calories from Fat: 232
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