Cheesy Vegetable Casserole With Eggplant Recipe

Name: Cheesy Vegetable Casserole With Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant, peeled and diced; 3 tablespoons butter; 3 tablespoons flour; 1 (28 ounce) can stewed tomatoes; 1 green bell pepper, chopped; 1 medium onion, chopped; 2 tablespoons brown sugar, or more to taste; 1 teaspoon salt; 6 ounces grated sharp Cheddar cheese; 1/3 cup fine bread crumbs

Servings: persons

1
Preheat the oven to 350 degrees F (175 degrees C).
2
Bring a large saucepan of water to a boil. Add eggplant and cook until tender, 10 to 15 minutes. Drain and pour eggplant into an 8-inch square baking dish.
3
Melt butter in a 3-quart saucepan on medium heat. Add flour and mix to create a paste. Add tomatoes, bell pepper, onion, brown sugar, and salt and cook over medium to medium-high heat. Stir occasionally until mixture bubbles and thickens, 5 to 10 minutes. Pour mixture over the eggplant in the baking dish.
4
Cover the vegetables in the baking dish with Cheddar cheese and bread crumbs.
5
Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 large eggplant, peeled and diced, 3 tablespoons butter, 3 tablespoons flour, 1 (28 ounce) can stewed tomatoes, and more.

Yes, Cheesy Vegetable Casserole With 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.

That's it — enjoy your meal!

Cheesy Vegetable Casserole With Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions