Menu Enter a recipe name, ingredient, keyword...

Eggplant Casserole Easy


Google Ads
Rate this recipe 4.5/5 (8 Votes)


  • 6-8 Chinese eggplants (or more if small) you judge, can't have too many
  • 1 large onion chopped
  • Tony Chachere's Seasoning (to taste)
  • 1/2 cup garlic seasoned bread crumbs
  • 3/4 cup grated Parmesan cheese
  • 3/4 cup grated Swiss cheese
  • 1 can of drained Rotel tomatoes
  • 1 egg
  • olive oil
  • water
  • Topping: combine
  • 1 sleeve of Ritz crackers crushed into small pieces
  • 3/4 stick of butter, melted


Adapted from


Step 1

Peel and slice eggplants. Pour several Tbsp. of olive oil in a frying pan and saute chopped onion. Add eggplant and cook down until soft, adding a little water during this process to keep it from burning on bottom. Season with Tony's while simmering. When cooked, drain and then put in a mixing bowl. Add Parmesan, Swiss, Rotel tomatoes, and seasoned bread crumbs. Add egg last and mix thoroughly.

Line a casserole with olive oil and pour in eggplant mixture. Add Topping of Ritz Crackers to top and spread evenly.

Bake at 325 degrees until bubbly and crackers are slightly browned.


You'll also love

Review this recipe

Eggplant Parmesan with Italian Sausage Eggplant -