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Paula Deen Eggplant Casserole


A delicious eggplant casserole made with ritz crackers, cheddar cheese and Paula Deen's won house seasoning.

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Rate this recipe 3.7/5 (53 Votes)


  • 1 large eggplant
  • 1 3/4 cups of crushed Ritz crackers
  • 1 1/2 cup grated American, I use cheddar cheese
  • 8 tablespoons butter, melted
  • 2 eggs
  • 2/3 cup milk
  • 1 teaspoon of House Seasoning
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
  • Mix seasoning together, well


Servings 4
Preparation time 10mins
Cooking time 45mins


Step 1

Prepare the Paula's House Seasoning. You'll only use 1 teaspoon of it for this recipe - the rest can be enjoyed with other dishes!

Preheat oven to 350°F

Peel, slice and boil eggplant for 10-15 minutes until tender; drain.

Divide cracker crumbs, cheese and butter in half.

Add eggs, milk, House Seasoning and half the crumbs, cheese and butter to the eggplant.

Mix well; pour into baking dish.

Top with remaining half of the crumbs, cheese and butter.

Bake 20-30 minutes.

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