Eggplant Casserole

Name: Eggplant Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. eggplant; black pepper; 2 Tbsp. melted butter; 1/2 tsp. oregano; 3 large tomatoes; 2 eggs, beaten; 1 1/2 tsp. salt; onion, diced; 1 c. dry breadcrumbs; 8 oz. any sharp cheese

Eats Now Editorial Team · 644 kcal · Vegetarian

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Eggplant Casserole – a delicious recipe with eggplant, black pepper, butter, oregano, tomatoes, eggs. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

1 1/2 lb. eggplant
black pepper
2 Tbsp. melted butter
1/2 tsp. oregano
3 large tomatoes
2 eggs, beaten
1 1/2 tsp. salt
onion, diced
1 c. dry breadcrumbs
8 oz. any sharp cheese

1
Peel and slice or mash the eggplant; place in a saucepan with about an inch of water.
2
Cook under slight pressure (with a tight cover) until soft.
3
Add salt (before cooking).
4
If there is no water left, add eggs and stir in melted butter, pepper, onion and oregano with breadcrumbs.

644

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: 1 1/2 lb. eggplant, black pepper, 2 Tbsp. melted butter, 1/2 tsp. oregano, and more.

Yes, Eggplant 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.

Quick Info

Servings
4 servings
Calories
644 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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