Cheesy Eggplant Casserole
This satisfying casserole combines diced eggplant with a savoury blend of bread stuffing, onion, garlic and Italian seasoning. Bound with egg and layered with Cheddar cheese, it bakes until golden and bubbly. It's a straightforward, flavourful side perfect for serving four people.
Ingredients
- 1 eggplant, peeled and diced
- 1.5 cups shredded Cheddar cheese
- 1 cup dry bread stuffing mix
- 1 clove garlic, crushed
- 2 tablespoons diced onion
- 1 egg, lightly beaten
- 1 teaspoon dried Italian seasoning
- salt and pepper to taste
Method
- Collect the required ingredients. Set your oven to heat to 350 degrees F (175 degrees C).
- Put the diced eggplant into a dish suitable for the microwave. Microwave it until soft, giving it one stir, for about 5 minutes.
- Move the eggplant to a 9-inch square baking dish. Stir in 1/2 cup of the Cheddar cheese, the dry stuffing mix, the crushed garlic, diced onion and the lightly beaten egg. Add Italian seasoning, salt and pepper for flavour.
- Place the dish into the heated oven and bake for 15 minutes.
- Sprinkle the rest of the cheese over the top. Return to the oven and bake for an additional 15 minutes, or until the cheese is melted, bubbly and has a light golden colour.
Nutrition (per serving)
Calories413 kcal
Fat17 g
Sugars7 g
Protein19 g
Sodium1078 mg
Recipe details
CategorySide dish
Cuisineamerican
AuthorRenee' Levins
