Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

another one of darlene kossmans eggplant recipes luckily she had alot of them this one has velveeta

Ingredients Nutrition


  1. peel cube eggplant
  2. cook until transparent
  3. drain
  4. make whitesauce
  5. with milk salt and flour
  6. put eggplant in well greased casserole
  7. cube velveeta top eggplant.
  8. pour over white sauce
  9. top with buttered bread crumbs bake 350 for 30 minutes.
Most Helpful

This is comfort food! My eggplant was small, so I had too much white sauce and so mine was a bit runny. I should have adjusted the recipe to accommodate my smaller eggplant. I used shredded Velveeta instead of cubing it up. I think I'll add it to the white sauce next time. Thanks for sharing! Made for Market tag.

breezermom November 07, 2011

This is a nice, simple eggplant casserole. The only change I made was to use regular cheddar cheese, because I had no velveeta. I was tempted to add some garlic or onions, but it was fine just as written, although I may add them next time. Thanx for posting!

*Parsley* July 06, 2009