Eggplant (Aubergine) and Cheese Casserole

READY IN: 45mins
Recipe by *Parsley*

When I first made this, my husband and kids ate it right up. They had no idea it was eggplant. It's a nice change-of-pace side dish.

Top Review by fawn512

I love eggplant so i tried this recipe and all i can say is WOW!!! My family loved it so much that ask me to make these again ASAP! I use 1/2k of eggplant, 2 slices of bread. I think the mixture is too little for a 9x9 dish. The recipe needs to be doubled to have thickeness. I didn't cover mine,but they turned out great. Bake for only 20min. Thanks for sharing!! Ü UPDATE: used 1 1/4k of eggplant this time,doubled the rest of the ingredients and they fit perfectly well in 9x9 pan (enough thickness) baked 30min w/out covering w/ foil. This recipe is definitely to be baked again and again

Ingredients Nutrition


  1. Preheat oven to 325°F
  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.

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