Best 7 Cheesy Vegetable Casserole With Eggplant Recipes
Embark on a culinary adventure with this delectable cheesy vegetable casserole featuring the versatile eggplant. Discover a symphony of flavors and textures as you combine tender eggplant slices, a medley of colorful vegetables, and a creamy, cheesy sauce. This casserole is not only a feast for the taste buds but also a wholesome dish packed with the goodness of fresh produce. Prepare to indulge in a comforting and satisfying meal that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
CHEESY EGGPLANT CASSEROLE
I am not real big on eggplant but I cook it for my husband. This dish was thrown together in a hurry and it turned out to be DELICIOUS. I even ate the leftovers.
Provided by Renee' Levins
Categories Side Dish Casseroles
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the eggplant in a medium microwave safe dish. Cook, stirring once, in the microwave 5 minutes on High, or until tender. Transfer to a 9x9 inch baking dish. Mix in 1/2 cup Cheddar cheese, stuffing mix, garlic, onion, and egg. Season with Italian seasoning, salt, and pepper.
- Bake 15 minutes in the preheated oven. Top with remaining cheese, and continue baking 15 minutes, until cheese is bubbly and lightly browned.
Nutrition Facts : Calories 413.4 calories, Carbohydrate 46.2 g, Cholesterol 91.5 mg, Fat 17.3 g, Fiber 5.7 g, Protein 18.9 g, SaturatedFat 9.8 g, Sodium 1078.3 mg, Sugar 7.4 g
CHEESY EGGPLANT PARMESAN CASSEROLE
My mom would make this when I was young, and it was always a favorite. Serve with a crisp green salad and garlic bread.
Provided by lyndalou
Categories Main Dish Recipes Vegetable Main Dish Recipes Eggplant Parmesan Recipes
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Brush about 2 tablespoons olive oil onto eggplant slices; arrange in a single layer in a shallow baking dish.
- Bake in the preheated oven until eggplant is tender and browned, 20 to 25 minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).
- Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; cook and stir onion, mushrooms, and garlic until onion is softened, 5 to 10 minutes. Add tomato sauce, basil, and oregano; bring to a boil. Reduce heat and simmer until sauce is slightly reduced, about 10 minutes; season with salt and pepper.
- Arrange about 1/2 the eggplant slices in a 2-quart casserole dish; top with 1/2 the sauce, 1/2 the mozzarella cheese, and 1/2 the Parmesan cheese. Repeat layering with the remaining ingredients.
- Bake in the preheated oven until hot and bubbling, about 25 minutes. Cool for about 5 minutes before serving.
Nutrition Facts : Calories 267.2 calories, Carbohydrate 20.3 g, Cholesterol 30 mg, Fat 15.3 g, Fiber 8.1 g, Protein 15.6 g, SaturatedFat 6 g, Sodium 734.3 mg, Sugar 9.5 g
CHEESY VEGETABLE CASSEROLE WITH EGGPLANT
A combination of eggplant, Cheddar cheese, and other vegetables that marries the flavors into a tasty, colorful, festive casserole with a hint of sweetness.
Provided by woodpqrstu
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large saucepan of water to a boil. Add eggplant and cook until tender, 10 to 15 minutes. Drain and pour eggplant into an 8-inch square baking dish.
- Melt butter in a 3-quart saucepan on medium heat. Add flour and mix to create a paste. Add tomatoes, bell pepper, onion, brown sugar, and salt and cook over medium to medium-high heat. Stir occasionally until mixture bubbles and thickens, 5 to 10 minutes. Pour mixture over the eggplant in the baking dish.
- Cover the vegetables in the baking dish with Cheddar cheese and bread crumbs.
- Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.
Nutrition Facts : Calories 281 calories, Carbohydrate 26.4 g, Cholesterol 45 mg, Fat 15.9 g, Fiber 6.2 g, Protein 10.9 g, SaturatedFat 9.8 g, Sodium 840.2 mg, Sugar 11.9 g
CHEESY EGGPLANT BAKE
Since New Jersey is the Garden State, I think this recipe represents our region. This dish uses a lot of vegetables out of the garden.
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cut eggplant into 1/4-in.-thick slices. Place in a colander over a plate; sprinkle with salt. Let stand for 30 minutes. Rinse under cold water and pat dry with paper towels. , In a shallow bowl, combine the bread crumbs, garlic salt and pepper. In another shallow bowl, beat eggs. Dip eggplant into eggs, then coat with crumb mixture., In a large skillet, cook eggplant in 2 tablespoons oil for 2 minutes on each side or until lightly browned. Transfer to an ungreased 13-in. x 9-in. baking dish. In the same skillet, saute the green pepper, onion and mushrooms in remaining oil for 5 minutes or until pepper and onion are crisp-tender. Sprinkle over eggplant. Top with tomatoes. , Bake, uncovered, at 350° for 25 minutes. Place cheese slices over the top. Bake 25-30 minutes longer or until cheese is lightly browned.
Nutrition Facts : Calories 318 calories, Fat 16g fat (6g saturated fat), Cholesterol 128mg cholesterol, Sodium 1609mg sodium, Carbohydrate 32g carbohydrate (13g sugars, Fiber 5g fiber), Protein 14g protein.
CHEESY VEGETABLE CASSEROLE
Easy to make and good to eat! Sometimes I like this better with the broccoli cauliflower mixture than with the California blend.
Provided by Parsley
Categories Cheese
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F
- Grease a 1 1/2 - 2 quart casserole; set aside.
- Drain off all water from thawed veggies.
- Place drained, thawed veggies in a large bowl. Add ALL remaining ingredients.
- Mix everything well.
- Pour mixture into the casserole dish.
- Bake at 350°F for 30 minutes.
CHEESY EGGPLANT CASSEROLE
This is a recipe I got from the News Paper a number of years ago, I recently prepared the dish amd noticed how worn my clipping had became, so...I thought I would post, share, and save it to my cookbook for save keeping. If you like eggplant this is one recipe that will get you many great compliments.
Provided by bweller1
Categories Vegetable
Time 1h
Yield 1 casserole, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Peel and cube eggplant. Soak in salt water for 30 minutes.
- Combine chicken broth and cream of muchroom soup. Add stuffing mix and Parmesan cheese. Stir until stuffing is moistened.
- Saute' green pepper and onion in butter and 1 tablespoon oil. Remove pepper and onion from pan and drain. Drain eggplant, press down paper towels to absorb most of the moisture. Saute' eggplant until tender, stirring often. Season with salt and pepper. Add to stuffing mixture.
- Pour mixture into a buttered 2-quart baking dish. Top with cheese. Bake in a pre-heated 350-degree oven 30 to 45 minutes.
- So Good!
Nutrition Facts : Calories 109.8, Fat 7.2, SaturatedFat 4.3, Cholesterol 20.3, Sodium 317.8, Carbohydrate 5.8, Fiber 2.7, Sugar 2.5, Protein 6.4
EASY CHEESY EGGPLANT CASSEROLE
Make and share this Easy Cheesy Eggplant Casserole recipe from Food.com.
Provided by Kristiina
Categories One Dish Meal
Time 2m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Grill eggpland on grill for about 5-10 minute or until soft.
- Spray 8x8 baking pan with non stick spray. Put eggplant on bottom of pan.
- Spread spaghetti sauce over eggplant.
- Mix cottage cheese and mozzarella, spread over sauce. Sprinkle with Parmesan cheese.
- Bake at 350 for 30-35 min and serve hot.
Nutrition Facts : Calories 78.6, Fat 1.8, SaturatedFat 0.7, Cholesterol 4.7, Sodium 260.9, Carbohydrate 11.2, Fiber 3.7, Sugar 5.3, Protein 5.2
Tips:
- For a crispy eggplant, slice it thinly and salt it for 30 minutes before cooking. This will help draw out the moisture and prevent it from becoming soggy.
- Use a variety of vegetables in your casserole. This will add flavor and texture. Some good options include zucchini, bell peppers, mushrooms, and spinach.
- Don't overcook the vegetables. They should be tender but still have a slight crunch.
- Use a cheese that melts well. Some good options include cheddar, mozzarella, and Parmesan.
- Season the casserole to taste with salt, pepper, and other herbs and spices.
Conclusion:
Cheesy vegetable casserole with eggplant is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with vegetables and cheese, and it is sure to be a hit with the whole family. So next time you're looking for a quick and easy dinner recipe, give this casserole a try.
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