Eggplant (Aubergine) Casserole

"A very tasty, cheesy dish. Good as an accompaniment or a meal in itself."
 
Eggplant (Aubergine) Casserole created by Parsley
Ready In:
1hr 5mins
Ingredients:
9
Serves:
4-6
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ingredients

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directions

  • Preheat oven to 180°C.
  • Heat oil in saucepan.
  • Sauté eggplant and onion until soft.
  • Remove saucepan from heat and stir through margarine until melted.
  • Add remainder of ingredients, and combine well.
  • Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.

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  1. Chef de Sucre
    This was pretty good. We topped it with toasted french onions and that really made the dish for us.
     
  2. karen
    I really loved this. In fact, I made it 2 days in a row. I took the first batch to a brunch, and the second to a family dinner. It was a big hit with all. I used skinny Italian eggplants, did not peel or salt them and there was no bitterness. I also used a yellow brick cheese instead of cheddar and garlic/herb seasoned bread crumbs instead of crackers. Yum!
     
  3. karen
    I really loved this. In fact, I made it 2 days in a row. I took the first batch to a brunch, and the second to a family dinner. It was a big hit with all. I used skinny Italian eggplants, did not peel or salt them and there was no bitterness. I also used a yellow brick cheese instead of cheddar and garlic/herb seasoned bread crumbs instead of crackers. Yum!
     
  4. CHEF RENEE
    Crispy and irresistable! You just can't get enough of this delicious casserole!
     
  5. KD boo-do
    This recipe came out okay. A little too much cracker, and it sort of washed out everything else. Also had trouble with too much liquid, so I would cut back on the milk. Alternatively, it could be because it should go in a larger dish to bake, but since no size guide was given I guessed. Could not taste the cheese, so next time I will wait until the end and sprinkle it on top. Hopefully it will turn out better next time.
     

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