Eggplant Souffle Au Gratin

Total Time
Prep 25 mins
Cook 30 mins

Delicious way to serve eggplant!

Ingredients Nutrition


  1. Pare and cube the eggplant. Boil in salted water for 15 minutes. Drain well and mash.
  2. Add eggs, milk, breadcrumbs, and 3/4 cup cheese. Add salt and pepper to taste.
  3. Blend well and put in a greased casserole dish.
  4. Mix crackers and melted butter and sprinkle on top of casserole. Top with remaining 1/4 cup cheese.
  5. Bake at 350 degrees for 30 minutes.
Most Helpful

I modified this recipes slightly...I didn't have american cheese so I used cheddar. I also added minced chives and a dash of cayenne pepper. It turned out delicious! I used Jujubegirl's idea of the immersion blender and it was quick and easy!

Chef jo 29 August 19, 2012

Yum! We are big fans of eggplant and this casserole is a great new way to serve it up. I used two medium eggplants because I couldn't find any good large ones. Makes a nice big casserole so you can either feed a lot of people or have some yummy leftovers (which is what I like to do!) The cheese and crackers on top give it some nice texture, since the eggplant mixture is mashed. When I drained the eggplant, I used my immersion blender to do the mashing, which made very quick work of it. Easy to put together!

Jujubegirl June 14, 2012

This was excellent. I used twice as much eggplant & less cheese & butter. My husband who does not like eggplant told me to make it again.

vickie91024 February 09, 2012