Eggplant Casserole
Southern Eggplant Casserole is a delicious way to enjoy fresh garden vegetables. This easy recipe is a satisfying vegetarian dinner or a simple side dish!
Nutrition Facts
Ingredients
Instructions
Preheat oven to 350 degrees F. Spray an 8-inch or 9-inch square casserole dish with cooking spray and set aside.
Bring a pot of well-salted water to a boil. Add diced eggplant and cook just until tender, about 5-6 minutes. Drain well.
In a bowl, combine cracker crumbs, melted butter and grated cheddar cheese. Set aside.
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Continue Reading at Theseasonedmom →Chef's Notes
Any good melting cheese will work in this recipe. Cheddar is a classic choice, but you can also use American, mozzarella, gruyère, fontina, provolone or any combination of these.
I used an eggplant that was about 1 lb. here, but you can use a larger eggplant if that’s what you have on hand. More eggplant will not impact the recipe.
Salt the cooking water really well before adding the eggplant. This is a great opportunity to season the eggplant itself so that it has great flavor in the dish.
Ritz crackers add so much buttery, salty flavor to the dish. I don’t recommend substituting with plain breadcrumbs. You can use crushed saltines, crushed Corn Flakes or other crushed butter crackers in a pinch.
Serving a larger family as an entrée? Double all of the ingredients and prepare the casserole in a 9 x 13-inch dish.
Feel free to add other vegetables to the casserole, too. You can sauté sliced mushrooms or bell peppers with the celery and onion, for example.
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Reviews from the Original Source
Be careful how long you cook the eggplant! The variety makes a huge difference. My eggplant was way overcooked, but flavor was still very good. The only thing I changed was some seasoning. An extra garlic clove and some garlic salt (but that’s my norm).
I’m definitely adding this to my eggplant recipes!
I made this and everyone loves it. I did add grated carrot and an orange bell pepper to it. It's a keeper!
This spring, my husband planted eggplant in our garden, and it produced abundantly. Which left me at a loss as to how to make use of it all! I quickly tired of frying sliced eggplant, so was glad to run across your recipe. The Ritz crackers were a problem, but I substituted some g-f seed crackers from Costco, and my family really liked the results. The second time I made it, I didn't have any milk, so I substituted 1/2 cup of yogurt, which also worked just fine. Making it a third time today, I accidentally let the eggplant boil longer than 5 minutes, and the casserole seemed even better, having lost that spicy nightshade "bite" that I don't care much for. So I am grateful to have found your easy and very forgiving recipe! It has proved to be a great addition to my set of garden recipes.
This is a very good recipe and delicious
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