Eggplant (Aubergine) Casserole

"A very tasty, cheesy dish. Good as an accompaniment or a meal in itself."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:
1hr 5mins
Ingredients:
9
Serves:
4-6
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ingredients

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directions

  • Preheat oven to 180°C.
  • Heat oil in saucepan.
  • Sauté eggplant and onion until soft.
  • Remove saucepan from heat and stir through margarine until melted.
  • Add remainder of ingredients, and combine well.
  • Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.

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Reviews

  1. do u peel the plant? i did not, but it was homegrown. was very good. i put in some garlic, of course
     
  2. This recipe came out okay. A little too much cracker, and it sort of washed out everything else. Also had trouble with too much liquid, so I would cut back on the milk. Alternatively, it could be because it should go in a larger dish to bake, but since no size guide was given I guessed. Could not taste the cheese, so next time I will wait until the end and sprinkle it on top. Hopefully it will turn out better next time.
     
  3. Loved this! This recipe could get anyone to eat eggplant, IMO. I used one large eggplant for this (it was more than 2 cups). I used Ritz cracker crumbs. Thanx for shring this great eggplant recipe!
     
  4. This was pretty good. We topped it with toasted french onions and that really made the dish for us.
     
  5. I really loved this. In fact, I made it 2 days in a row. I took the first batch to a brunch, and the second to a family dinner. It was a big hit with all. I used skinny Italian eggplants, did not peel or salt them and there was no bitterness. I also used a yellow brick cheese instead of cheddar and garlic/herb seasoned bread crumbs instead of crackers. Yum!
     
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Tweaks

  1. I really loved this. In fact, I made it 2 days in a row. I took the first batch to a brunch, and the second to a family dinner. It was a big hit with all. I used skinny Italian eggplants, did not peel or salt them and there was no bitterness. I also used a yellow brick cheese instead of cheddar and garlic/herb seasoned bread crumbs instead of crackers. Yum!
     
  2. YUM!! Thanks for a delicious dish. I diced the eggplat, salted it, and drained it for 30 minutes, then rinsed them with cold water. I followed the recipe, except I used butter and shallots instead of margarine and onions. I used breadcrumbs instead of cracker crumbs. I also topped the mixture with more breadcrumbs and butter before putting it in the oven. I baked this at 350 fahrenheit for only 30 minutes. It had a perfect creamy, buttery texture. I will most definately make this again. You made eggplant my new favorite vegetable(:
     
  3. Since this has a rather soft texture, I think it makes a better side dish than main. Regardless, the flavour is very good. I salted the eggplant for one hour then drained, rinsed and patted it dry, used butter in place of the margarine, added some sea salt and plenty of cracked black pepper, and otherwise followed the recipe. I used Ritz crackers, and I sprayed some light olive oil onto the casserole dish before adding the eggplant mixture. I baked the dish for approximately 55 minutes, which was perfect. Thanks for a delicious recipe!
     
  4. I love this recipe, I omitted the milk and added a can of mushroom soup instead. I mashed the eggplant and onion with butter,In a casserole dish, First layered the vedgies, then the cheese mixture, then cracker crumbs. and repeated for a second layer. topped with butter. Everyone loved it! Thanks KJ
     
  5. I loved this recipe, how ever I added 1 cup of summer squash and i cup of zuccini and sauted them along with the eggplant and onion. I also added a little more cheese and I used bread crumbs instead of crackers. It turned out great. It is always good to have a basic recipe that you can add too. Thank you for this one.
     

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