Cheesy Eggplant Casserole

⏱ 60 mins 🍽 1 casserole, 8-10 serving(s) 🏷 Vegetable

This hearty vegetable bake combines cubes of eggplant with a savoury mixture of cream of mushroom soup, chicken broth, and seasoned stuffing. The sautéed green pepper and onion add flavour, while a topping of cheddar cheese melts to a golden finish. It's a satisfying dish ideal for sharing, yielding one casserole that serves 8 to 10 people. Preparation and baking take about 60 minutes in total.

Cheesy Eggplant Casserole

Ingredients

  • 1 -2 large eggplant, peeled and cut into 1/2-inch cubes, about 8 cups
  • 2 cups chicken broth
  • 1 (10 1/4 ounce) can cream of mushroom soup
  • 1 cup seasoned stuffing mix
  • 3 tablespoons grated parmesan cheese
  • 1 small green pepper, chopped
  • 1/2 cup chopped onion
  • 1 tablespoon butter
  • cooking oil
  • salt and pepper
  • 1 -2 cup shredded cheddar cheese

Method

  1. Peel the eggplant and cut it into cubes. Place the cubes in salt water to soak for 30 minutes.
  2. Mix the chicken broth with the cream of mushroom soup in a bowl. Stir in the stuffing mix and grated Parmesan cheese until the stuffing is moist.
  3. Cook the chopped green pepper and onion in butter and 1 tablespoon of oil. Take them out of the pan and drain. Drain the eggplant and press it with paper towels. Cook the eggplant in the pan until tender, seasoning with salt and pepper. Combine the cooked vegetables with the stuffing mixture.
  4. Transfer the combined mixture into a buttered 2-quart baking dish. Sprinkle the shredded cheddar cheese over the top. Bake in an oven preheated to 350 degrees for 30 to 45 minutes.

Nutrition (per serving)

Sodium317800 mg

Recipe details

CategoryVegetable
AuthorBill W.