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    You are in: Home / Cheese / Eggplant (Aubergine) and Cheese Casserole Recipe
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    Eggplant (Aubergine) and Cheese Casserole

    Eggplant (Aubergine) and Cheese Casserole. Photo by Karen Elizabeth

    1/10 Photos of Eggplant (Aubergine) and Cheese Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    *Parsley*'s Note:

    When I first made this, my husband and kids ate it right up. They had no idea it was eggplant. It's a nice change-of-pace side dish.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325°F
    2. 2
      Spray a 9-inch baking dish with nonstick cooking spray.
    3. 3
      In a large saucepan over medium heat, boil the 4 cups salted water.
    4. 4
      Add eggplant (and onion, if using it) and continue to boil for 3 minutes; drain.
    5. 5
      In a mixing bowl, combine eggplant, croutons, and half of the cheese.
    6. 6
      Spoon into baking dish.
    7. 7
      In another mixing bowl, combine milk, flour, salt, pepper, and oregano; pour over eggplant mixture in baking dish.
    8. 8
      Top with remaining cheese and drizzle with melted butter.
    9. 9
      Cover and bake at 325F for 20 minutes.
    10. 10
      Uncover and bake for additional 5-7 minutes to melt and brown cheese.

    Ratings & Reviews:

    • on April 17, 2012

      45

      I made this with 3 baby eggplants and it was very good. I'm not a huge fan of Eggplant, but it's so pretty in the store so I just had to buy some and try this out. I will definitely make it again! thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 02, 2010

      35

      Okay, mine doesn't look like the picture and it tastes gross. sorry, if not for the croutons, it would be inedable. I read that somebody doubled all the ingredients, maybe that would help. Will try to add more to it tomorrow to see if it improves. Sorry...

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 07, 2009

      45

      I really enjoyed this dish, but my students had mixed reviews. I noticed that one reviewer thought it was very mushy, so from that comment I chose to just blanch the eggplant. I put it into boiling salted water, stirred once and drained. It was not to mushy that way. The next time I make it I think I will add some diced fresh tomatoes.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (19)

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    Nutritional Facts for Eggplant (Aubergine) and Cheese Casserole

    Serving Size: 1 (477 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 292.4
     
    Calories from Fat 159
    54%
    Total Fat 17.6 g
    27%
    Saturated Fat 10.0 g
    50%
    Cholesterol 47.4 mg
    15%
    Sodium 1279.6 mg
    53%
    Total Carbohydrate 22.6 g
    7%
    Dietary Fiber 5.6 g
    22%
    Sugars 4.0 g
    16%
    Protein 12.4 g
    24%

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