Eggplant (Aubergine) Casserole

Total Time
50mins
Prep 20 mins
Cook 30 mins

I sometimes add about 1/2 teaspoon or more of Old Bay Seasoning to this recipe to make it taste like mock oyster pie.

Ingredients Nutrition

Directions

  1. Cook eggplant in small amount of water until tender.
  2. Drain and mash.
  3. Combine all ingredients, reserving 1/2 cup each of the cheese and crackers and a small amount of the margarine.
  4. Pour into a 9x13 greased baking dish.
  5. Top with the reserved cheese, crackers and small amount of melted margarine.
  6. Bake at 325° to 350° for 25 to 30 minutes.
Most Helpful

I've made this casserole for years but I always drain a can of corn and throw it in.

Debosoho December 09, 2008

Terrific! A great way to use eggplant. It's kind of custardy. You can't tell by looking at it or tasting it that there is eggplant in there. I like the suggestion in the recipe introduction about using Old Bay. I can see how that really would make it taste like mock oyster pie. Thanx for the tip for next time!

*Parsley* September 23, 2007

This eggplant dish is soooo good. I only had two of the elongated variety of eggplant and I didn't think they would equal to a medium sized oval eggplant so I cut the other ingredients in half. I did, however, only use 1 tablespoon of melted margarine. My hubby and I were very pleased with this delicious recipe. Thank you so much for sharing it!

Susie in Texas June 17, 2004