Rosalynn Carter's Eggplant Casserole

Recipe by Bren in LR

Our former First Lady's recipe was posted in a magazine years ago and it has been a family favorite of ours too. Eggplant lends itself to casseroles as it becomes soft and take up flavors easily.

Top Review by JPsBarbie

My daughter (a real eggplant lover) did not care for this dish at all. I feel that this recipe has potential but as written is very bland. If I were to make it again I would add maybe some Italian seasonings and chopped red pepper to start. I also would probably cube and saute all the eggplant not just the "scraps". The sliced eggplant had a slightly bitter taste compared to the eggplant which had been cooked with the onions and other "sauce" ingredients.

Ingredients Nutrition


  1. As the eggplant slices (cut about 1 inch thick) change in circumference, trim so they are all approximately the same size. Place in oiled shallow Pyrex dish.
  2. Sprinkle with salt and pepper.
  3. Broil 5 minutes or longer to make fork-tender.
  4. Heat the oil and butter in a skillet; add onion and cook until yellow.
  5. Add garlic, tomatoes and trimmings of eggplant; cook until thick.
  6. Stir in seasonings, parsley and bread crumbs.
  7. Spread evenly on top of the broiled eggplant.
  8. Cover with grated cheese.
  9. Bake at 350 degrees until cheese is melted, about 15 minutes.

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