Eggplant con Queso Recipe -
Eggplant con Queso Recipe
  • READY IN 40 mins

Eggplant con Queso

Recipe by  

"Eggplant casserole baked with Cheddar cheese, cream and bread crumbs."

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Ingredients Edit and Save

Original recipe makes 3 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Boil and drain eggplant. Mix in 1/2 cup of cheese and bread. Spoon into small casserole dish.
  3. In a small bowl combine cream, flour and poultry seasoning. Pour over eggplant mixture and sprinkle the top with the remaining 1/2 cup cheese.
  4. Bake in preheated oven for 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jul 24, 2003

My husband and I love eggplant but dont like all the oil with frying so this recipe was really great. We substituted sour cream for the whipping cream and did not boil the eggplant first; just to keep the eggplant firmer and less fat. Really yummy!

Most Helpful Critical Review
Jul 24, 2003

Well....pretty bad news. My 5 year old refused to touch it-My 8 year old said it was disgusting, and could we please order a pizza? My husband, who will eat most everything could not choke it down, and said it felt slimy in his mouth. I thought it was really bad. It only smelled good.


42 Ratings

Apr 24, 2007

YUM YUM! Very pleased with this! Changed it a bit though. I added 2 cloves of garlic, used 200ml of cooking cream to make it more saucey. I only had a 1/4 cup of cheddar so used 1/2 cup parmesan. I don't live in the US so I don't know what poultry spice is so I used half a veg stock cube. Will be making this again and eating the leftovers for lunch tomorrow.

Sep 05, 2007

I liked this recipe a lot! My husband thought it was excellent as well. I will mention that this recipe is for those who have had eggplant before. I used half mayo half reconstituted milk and I didn't boil the eggplant. I didn't add the spices either and instead added a fourth a cup of salsa. I also used bread crumbs instead of cubes. I mixed it all together and sprinkled with half the cheese. I didn't skin the eggplant either because most of the good nutrients are in the skin.

Aug 27, 2008

Fabulous! We're in a CSA and I was running out of ways to prepare eggplant. I used a little more cheddar than called for, substituted half the flour with arrowroot powder (my thickener of choice), and threw in a small onion, minced and cooked in olive oil with some herbes de provence and lots of garlic powder, deglazed with some Jack Daniel's. I also roasted the eggplant ahead of time instead of boiling, and since I didn't have any poultry seasoning, I used seasoned salt, cumin, and more garlic powder. I can't believe how great this tastes.

Aug 12, 2008

Yummy! My second attempt at making eggplant was a success(first attempt was a disasterous baba ganoush). I added diced cooked chicken and a can of mild green chilies and used monterey jack cheese instead of cheddar and used bread crumbs instead of cubes. I didn't have heavy cream so I used sour cream thinned down with some milk. It wasn't very pretty, but was very tasty!

Aug 21, 2008

My family does NOT like eggplant, but this was a huge hit (even though it's not visually appealing.) I followed another reviewer (I think) and roasted the eggplant. Very tasty!

Aug 06, 2008

It was good but I changed it a bit. I steamed the eggplant until just tender using chicken broth, used Italian seasoning instead of poultry seasoning, garlic flavored croûtons instead of toasted bread & non fat cream instead of heavy cream. I was a little watery but very tasty all the same


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  • Calories
  • 381 kcal
  • 19%
  • Carbohydrates
  • 22.4 g
  • 7%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 27.9 g
  • 43%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 12.6 g
  • 25%
  • Sodium
  • 330 mg
  • 13%

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

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