Eggplant (Aubergine) and Cheese Casserole

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!

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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...

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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.

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Very nice recipe. I'll cook the eggplant a little less because mine turned out very mushy. I liked the flavor combination and the seasoned croutons were really nice. Might try some different seasonings next time. I didn't see the paprika listed in the instructions, so I added that to the top when uncovered. Thanks Pars Made for I Recommend :)

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What a very different and excellent way to prepare this often over-looked vegetable! I was so surprised to boil it... but wow, way to go! I toasted a couple of slices of bread and diced them to make 'croutons', and I sauteed, rather than boiled, the onion, in a little oil, but otherwise stuck to recipe without really knowing what to expect. You get a marvellous and very tasty savoury casserole, cheesy, moist .. you would never know this is eggplant, its more like a savoury bread pudding. A new favourite, thank you, Parsley!

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A VERY nice casserole side-dish! So easy to make. I used Caesar flavored croutons (on hand), but otherwise followed the recipe as written.

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Very nice eggplant casserole! I was a little short on cheddar so I subbed in half feta which was really quite tasty. Thanks! Made for the Babes of ZWT4.

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Loved it. Fawn512s review was very helpful to me and like her I doubled the recipe and it filled a 9x9 casserole dish. I used 2lbs of eggplant (about 6 cups chopped). I used a mozzarella/romano blend for the cheese filling and a little cheddar on top. This dish is quite cheesy and I think I will reduce the cheese next time. I just thought the cheese overwhelmed the delicate eggplant. I had no croutons nor any bread to make any so I used about 5 tablespoons of dry bread crumbs in the filling. I baked for 25 minutes uncovered. Excellent excellent casserole that would be a good way to use up squash and zucchini.

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Hello Belle! This was excellent! I made my own croutons because I had none, lol. I sauteed the onions in some olive oil instead of boiling them. This was VERY tasty. And easy to make, too. THE PICKY ONE gobbles it up! ;) Made for ZWT4.

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This is a wonderful, simple dish that's so simple to put together!! I'll serve it again, even my picky dd that hates eggplant ate it and ate seconds! I didn't specify the flavor of cruton to my dh when he went shopping and he brought home garlic ones. So then I added a couple of minced garlic cloves to it as well. I crushed the larger crutons and sprinkled parmesan cheese on the top. It was really delicious and I'll definatly make this one again, perhaps for a family shindig because I have vegetarians on either side of the family! Thank you so much for a great recipe Parsley! *Update* I still love this recipe, I've added new things for a bit of a change of pace, I've added in addition to the regular cheese some Parmesan cheese. I've used thyme or Italian seasoning as well. This is still a wonderful recipe and now a favorite in my household.

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This was a good recipe but it wasn't spectacular. I love eggplant and cheese, but I think the only thing that made this good was the cheesiness. It didn't have that much flavor. It was very simple to make so it would make a good side with easy-to-find ingredients. I think with a bit of tweaking, this could be a 5-star recipe.

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This was an excellent use of my one eggplant. I'd been eyeing this recipe for awhile. I used lightly seasoned croutons (Wegman's)and used a blend of cheeses: provolone, mozz. and cheddar (the provolone makes it super creamy). Even though I was short on the eggplant I didn't change the milk ingredients and put it in a small oval casserole. This was great hot out of the oven, cold, and reheats well in microwave. The croutons do really expand with cooking, so I was glad I halved my large ones. The eggplant reminded me of mushrooms, so if you love mushrooms you will love this dish, too. Roxygirl

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i used to make this A LOT when my kids were little, and i had a garden. BUT I USED ZUCCHINI. the boys STILL talk about it. i don't know why i never thought of using eggplant. duh!

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Eggplant is a staple in our family (produce business!)...and it was great to find a recipe that truly shows the eggplants versatility. I did omit the oreghano and added a bit of grated parmesean DELICIOUS! Thanks, Parsley72

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This is wonderful! I would like to try it with lowfat cheese just so I can eat more of it!!

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I love eggplant so i tried this recipe and all i can say is WOW!!! My family loved it so much that ask me to make these again ASAP! I use 1/2k of eggplant, 2 slices of bread. I think the mixture is too little for a 9x9 dish. The recipe needs to be doubled to have thickeness. I didn't cover mine,but they turned out great. Bake for only 20min. Thanks for sharing!! Ü UPDATE: used 1 1/4k of eggplant this time,doubled the rest of the ingredients and they fit perfectly well in 9x9 pan (enough thickness) baked 30min w/out covering w/ foil. This recipe is definitely to be baked again and again

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Very good. I browned my onions in butter to add a little kick in flavor. Thanks for the other comments -- the croutons clue especially.

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Parsley this was lovely, quick to make and very tasty. It went well with the other casseroles at the dinner party. I crushed the croutons and Lunchmeat suggested and i used a combination mozzarella and cheddar cheese. I am going to add this to my cookbook recipes to make over and over. Thanks so much for suggestioning it. Its a keeper.

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This was very easy to prepare and was delicious. I will definitely make it again with a couple of modifications. I will crush the croutons a bit as the ones I used were rather big, and will use a reduced fat cheddar to cut down on some of the fat content. Overall, this was a very tasty and economical way to prepare eggplant. It was just what I was looking for!

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