Eggplant (Aubergine) And Cheese Casserole Recipe

Name: Eggplant (Aubergine) And Cheese Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant, peeled and diced into 1 1/2-inch cubes; 1/2 cup diced onion (optional); 1 teaspoon salt, dissolved in; 4 cups water; 1 1/2 cups italian seasoned croutons (small ones work best); 1 cup shredded cheddar cheese, divided; 1/2 cup evaporated milk; 1 tablespoon flour; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon oregano; 1/4 teaspoon paprika; 1 tablespoon butter, melted

Servings: persons

1 large eggplant, peeled and diced into 1 1/2-inch cubes
1/2 cup diced onion (optional)
1 teaspoon salt, dissolved in
4 cups water
1 1/2 cups italian seasoned croutons (small ones work best)
1 cup shredded cheddar cheese, divided
1/2 cup evaporated milk
1 tablespoon flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/4 teaspoon paprika
1 tablespoon butter, melted

1
Preheat oven to 325u00b0F
2
Spray a 9-inch baking dish with nonstick cooking spray.
3
In a large saucepan over medium heat, boil the 4 cups salted water.
4
Add eggplant (and onion, if using it) and continue to boil for 3 minutes; drain.
5
In a mixing bowl, combine eggplant, croutons, and half of the cheese.
6
Spoon into baking dish.
7
In another mixing bowl, combine milk, flour, salt, pepper, and oregano; pour over eggplant mixture in baking dish.
8
Top with remaining cheese and drizzle with melted butter.
9
Cover and bake at 325F for 20 minutes.
10
Uncover and bake for additional 5-7 minutes to melt and brown cheese.

192

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

You need 13 ingredients. The key ingredients include: 1 large eggplant, peeled and diced into 1 1/2-inch cubes, 1/2 cup diced onion (optional), 1 teaspoon salt, dissolved in, 4 cups water, and more.

Yes, Eggplant (Aubergine) And Cheese Casserole 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.

Eggplant (Aubergine) And Cheese Casserole

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