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Eggplant Casserole


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Rate this recipe 4.5/5 (12 Votes)


  • 1 large eggplant, peeled and sliced
  • 3 tablespoons bacon grease or butter, divided
  • 1 medium onion, chopped
  • 1 cup diced tomatoes
  • 2 teaspoons salt
  • black pepper to taste
  • 1 tablespoon powdered garlic
  • 1 cup Cheddar cheese, grated
  • 1 cup bread crumbs, divided
  • 1/2 teaspoon baking powder


Servings 8
Preparation time 15mins
Adapted from


Step 1

Without Meat

Boil eggplant in water until tender, about 15 to 20 minutes; drain and mash.

Put 2 tablespoons of bacon grease or butter into a large skillet; add chopped onion and cook until tender

Add tomatoes, salt, garlic and pepper; simmer for 5 minutes.

In a large bowl, combine tomato mixture with eggplant, cheese, 3/4 cup bread crumbs. Add baking powder and mix well.

Spoon mixture into greased casserole dish. Sprinkle with remaining tablespoon of bacon grease or butter and remaining bread crumbs.

Optional - If you have eggplant left over, cover the top of the casserole with eggplant slices.

Bake in pre-heated 325 degree oven for 25 to 30 minutes.
With Meat

Prior to step 2 above, brown 1/2 lb. ground beef in separate skillet. Pour off grease. Add cooked meat in step 3 above.


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