Baked Eggplant

Name: Baked Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants; 1 (No. 2) can tomatoes; 1/2 c. sharp cheese; dash of Worcestershire sauce; 2 beaten eggs; 1 can mushroom soup; salt and pepper; 2 Tbsp. celery, chopped; 1 Tbsp. onion, chopped; 1/4 c. Ritz crackers, crumbled

Eats Now Editorial Team · 231 kcal · Vegetarian

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Baked Eggplant – a delicious recipe with eggplants, tomatoes, sharp cheese, Worcestershire sauce, eggs, mushroom soup. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

2 medium eggplants
1 (No. 2) can tomatoes
1/2 c. sharp cheese
dash of Worcestershire sauce
2 beaten eggs
1 can mushroom soup
salt and pepper
2 Tbsp. celery, chopped
1 Tbsp. onion, chopped
1/4 c. Ritz crackers, crumbled

1
Peel eggplant and cut into cubes.
2
Add tomatoes to raw eggplant and cook slowly in saucepan until tender.
3
Remove from heat and add other ingredients using enough crackers to take up moisture.
4
Bake in large casserole in a 350u00b0 oven for about 45 minutes.

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 medium eggplants, 1 (No. 2) can tomatoes, 1/2 c. sharp cheese, dash of Worcestershire sauce, and more.

Yes, Baked Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
231 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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