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 Happy Harry 2

I really enjoyed this dish, but my students had mixed reviews. I noticed that one reviewer thought it was very mushy, so from that comment I chose to just blanch the eggplant. I put it into boiling salted water, stirred once and drained. It was not to mushy that way. The next time I make it I think I will add some diced fresh tomatoes.

Ingredients Nutrition

Directions

  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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