This eggplant casserole was thrown together in a hurry when I made it for my husband. I am not real big on eggplant but it turned out to be delicious. I even ate the leftovers!
Ingredients
- 1 eggplant , peeled and diced
- 1.5 cups shredded Cheddar cheese
- 1 cup dry bread stuffing mix
- 1 clove garlic , crushed
- 2 tablespoons finely diced onion
- 1 egg , lightly beaten
- 1 teaspoon dried Italian seasoning
- salt and pepper to taste
Instructions
-
1
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
-
2
Place diced eggplant in a medium microwave-safe dish. Cook in the microwave until tender, stirring once, about 5 minutes.
-
3
Transfer into a 9-inch square baking dish. Mix in 1/2 cup Cheddar cheese, stuffing mix, garlic, onion, and egg. Season with Italian seasoning, salt, and pepper.
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4
Bake in the preheated oven for 15 minutes.
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5
Top with remaining cheese and continue baking until cheese is bubbly and lightly browned, about 15 minutes more.
Nutrition Facts
Per serving
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