Tomato-Eggplant (Aubergine) Casserole

READY IN: 45mins
Recipe by Charlotte J

Cooking time is a guess.

Top Review by Kiwiwife

Thanks Charlotte for such a different casserole. I can not wait to make this as posted. halfway through I realized I had NO CHEDDAR! Argh. I used what I had (montery jack and havarti) and it was still delicious! Even with such bland cheeses. I think it will be fantastic with extra sharp cheddar! The amounts did take more for me. I needed 3 tomatoes. Thank you for posting, so yummy!!

Ingredients Nutrition


  1. Slice eggplant, peel and put into boiling salted water immediately.
  2. Boil about 10 minutes until tender.
  3. Drain and return to pan and mash.
  4. Blend in butter, eggs, pepper, onion, oregano and cracker crumbs.
  5. Add the grated cheese.
  6. Pour into buttered casserole and cover with the tomato slices.
  7. Sprinkle top with additional cheese.
  8. Bake at 375 degrees until lightly browned on top.

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