Eggplant Casserole

Name: Eggplant Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large or 2 small eggplants; black pepper to taste; garlic salt to taste; 2 eggs, beaten; 2 c. cornbread crumbs (I use 1 whole Jiffy); 1/2 c. chopped onion; 1/2 c. celery (may be omitted); 1/2 c. bell pepper, chopped fine; 3/4 tsp. chili powder; 1/2 tsp. oregano (may be omitted); 6 Tbsp. melted margarine; 1 c. grated cheese; 1/2 c. sweet milk

Eats Now Editorial Team · 468 kcal · Vegetarian

Jump to Recipe

Eggplant Casserole – a delicious recipe with eggplants, black pepper, garlic salt, eggs, cornbread crumbs, onion. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

1 large or 2 small eggplants
black pepper to taste
garlic salt to taste
2 eggs, beaten
2 c. cornbread crumbs (I use 1 whole Jiffy)
1/2 c. chopped onion
1/2 c. celery (may be omitted)
1/2 c. bell pepper, chopped fine
3/4 tsp. chili powder
1/2 tsp. oregano (may be omitted)
6 Tbsp. melted margarine
1 c. grated cheese
1/2 c. sweet milk

1
Slice and boil peeled eggplant in salted water until tender. Drain the water off.
2
Mash and add remaining ingredients except 1/2 cup cheese and milk.
3
Add 1/2 cup cheese on top of casserole. Bake 30 minutes at 350u00b0.
4
When nearly done, add sweet milk.
5
Pour over top.

468

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.

How did you like this recipe?

Thank you — your rating has been saved!

Frequently Asked Questions

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 or 2 small eggplants, black pepper to taste, garlic salt to taste, 2 eggs, beaten, 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
468 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.

Related Recipes

Luscious Spinach Artichoke Dip
Pan-Fried Minty Asparagus
Red Lentils With Veggies
Spinach Artichoke Lactaid® Dip

Eats Now

Home Sitemap About Us Contact Privacy Policy Imprint

We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising. Privacy Policy