Baked Eggplant Casserole With Cheese
A simple eggplant casserole, baked until browned and bubbly, features a savory filling crowned with cheddar cheese and crispy breadcrumbs.
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Instructions
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Preheat the oven to 350 F and grease a 1 1/2-quart casserole.
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Salt eggplant cubes in a colander, let drain 5-10 minutes, then boil covered in water for 8 minutes. Drain well and season with the reserved salt, pepper, and garlic.
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In a second saucepan, heat olive oil to sauté onion until softened, then add bell pepper and cook until tender. Stir into the seasoned eggplant mixture.
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Fold in beaten egg, 1/2 cup breadcrumbs, and 1 cup cheddar cheese into the eggplant mixture.
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Spoon the mixture into the prepared casserole dish. Sprinkle the remaining 1/2 cup cheese over the top, then combine melted butter with the remaining 1/2 cup breadcrumbs and sprinkle over the cheese.
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Bake for 25 to 30 minutes, or until browned and bubbly around the edges.