Eggplant (Aubergine) With Cheese and Tomatoes

Total Time
50mins
Prep 10 mins
Cook 40 mins

This is a very tasty, easy side dish for the eggplant lovers. I've made this several times for company and there's never any left. We have one friend who always requests this when he comes over.

Ingredients Nutrition

Directions

  1. Peel eggplant and cut into 1 inch cubes cook in boiling salted water 8 minutes, drain Add egg, tomatoes, butter, onion, dry bread crumbs Place in greased 1 qt baking dish.
  2. Cook for 30 minutes Remove from oven and add cheddar cheese& cook for 10 more minutes.

Reviews

(3)
Most Helpful

Tried this tonight and it was divine. I made a few small changes but I am pretty sure if you did the recipe as stated it would still be wonderful. I doubled the recipe and used Italian bread crumbs and fresh diced tomatoes instead of canned. Makes a wonderful and hearty main vegetarian main course.

allsmellssweet August 15, 2010

I also added some herbs and we both thoroughly enjoyed this vegetable dish.

sugarpea January 27, 2008

Loved this casserole. The only changes I made: I used can of diced tomatoes with onion and gr. pepper and I used Italian seasoned bread crumbs. We loved it and I am so glad for a change from fried eggplant. Thank you Boca Pat!!

susanschoolcraft September 04, 2006

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