Eggplant (Aubergine) Casserole

Total Time
1hr 5mins
Prep 10 mins
Cook 55 mins

A very tasty, cheesy dish. Good as an accompaniment or a meal in itself.


  1. Preheat oven to 180°C.
  2. Heat oil in saucepan.
  3. Sauté eggplant and onion until soft.
  4. Remove saucepan from heat and stir through margarine until melted.
  5. Add remainder of ingredients, and combine well.
  6. Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.
Most Helpful

do u peel the plant? i did not, but it was homegrown. was very good. i put in some garlic, of course

mrwillard August 21, 2002

This recipe came out okay. A little too much cracker, and it sort of washed out everything else. Also had trouble with too much liquid, so I would cut back on the milk. Alternatively, it could be because it should go in a larger dish to bake, but since no size guide was given I guessed. Could not taste the cheese, so next time I will wait until the end and sprinkle it on top. Hopefully it will turn out better next time.

KD boo-do July 12, 2010

Loved this! This recipe could get anyone to eat eggplant, IMO. I used one large eggplant for this (it was more than 2 cups). I used Ritz cracker crumbs. Thanx for shring this great eggplant recipe!

*Parsley* June 25, 2008