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Eggplant Casserole


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  • 1 med eggplant, peeled and diced
  • 1/2 tsp salt
  • 1/2 c. butter, divided
  • 1 sm onion, chopped
  • 1 sm gr. pepper, chopped
  • 1 tbs brown sugar
  • 1 tsp salt
  • 1 tbs flour
  • 1 16oz can crushed tomatoes
  • 1 c. cornbread crumbs
  • Grated cheddar cheese


Servings 6
Preparation time 15mins
Cooking time 40mins


Step 1

Cook eggplant in small amount of water with ½ teaspoon of salt about 10 minutes. Drain well. Meanwhile sauté onions and peppers in half of butter. Add sugar, teaspoon of salt and flour, stirring to blend. Add tomatoes and cook 5 minutes, stirring. Add cornbread crumbs and eggplant, mix. Pour into greased 1½ quart casserole dish. Bake at 350 degrees for 15 minutes. Top with cheese and bake another 10 minutes.

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