Eggplant Cheese Bake Recipe

Name: Eggplant Cheese Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small eggplant (1 lb.); 3/4 c. seasoned bread crumbs; 1 1/2 c. milk; 2 Tbsp. chopped parsley; 1/4 tsp. black pepper; 1 Tbsp. sesame seed (optional); 8 oz. Jack cheese, shredded; 2 eggs; 1 small onion, grated; 1 tsp. salt; 1 Tbsp. bread crumbs

Servings: persons

1 small eggplant (1 lb.)
3/4 c. seasoned bread crumbs
1 1/2 c. milk
2 Tbsp. chopped parsley
1/4 tsp. black pepper
1 Tbsp. sesame seed (optional)
8 oz. Jack cheese, shredded
2 eggs
1 small onion, grated
1 tsp. salt
1 Tbsp. bread crumbs

1
Cube eggplant.
2
Place in a small pan.
3
Cover with boiling water and boil for 5 minutes.
4
Drain. Add half of the cheese, gently stirring until cheese melts.
5
Mix in bread crumbs.
6
In a separate bowl, beat eggs slightly with milk, onion, parsley, salt and pepper. Stir into eggplant mixture.
7
Spoon into buttered 1 1/2-quart casserole.
8
Sprinkle with remaining cheese, bread crumbs and sesame seed.
9
Bake at 350u00b0 for 40 minutes or until set and golden brown.

388

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 11 ingredients. The key ingredients include: 1 small eggplant (1 lb.), 3/4 c. seasoned bread crumbs, 1 1/2 c. milk, 2 Tbsp. chopped parsley, and more.

Yes, Eggplant Cheese Bake 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 Cheese Bake

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