Vegetarian Cheese Casserole Recipe

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Vegetarian Cheese Casserole

Lynnda Cloutier


This can be served as a main dish or a side dish. it’s marbled throughout with tomato sauce, eggplant, zucchini and mushrooms and its scent of herbs will waft invitingly throughout your home. It’s so light and cheesy, it’s like a vegetable custard.
Marlene Sorosky’s Year Round Holiday Cookbook

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1 small eggplant, about 1 lb., peeled
1/2 cup vegetable oil
1/2 lb. fresh mushrooms, sliced
12 oz. zucchini, about 2 medium, sliced
2 onions, chopped
4 cloves garlic, crushed
two 28 oz. cans italian tomatoes, drained and chopped
1 1/2 tsp. dried basil
1 1/2 tsp. dried oregano
1 tsp. salt
1/4 tsp. freshly ground pepper
8 large eggs
1/4 cup flour
1 cup grated parmesan cheese, about 4 oz
1 lb. mozzarella cheese, shredded

Directions Step-By-Step

Slice eggplant into 1/2 inch slices, then into 1/2 inch cubes. In large skillet, heat 1/4 cup oil. Add eggplant and mushrooms and saute over medium heat, stirring occasionally, til mixture is very dry, about 10 minutes. Remove to a large bowl. In skillet, saute zucchini for 3 to 4 minutes to soften slightly. Remove to bowl with eggplant. Add remaining 1/4 cup oil to skillet; sauté onion and garlic til soft. Stir in tomatoes, basil, oregano, salt and pepper. Cook, stirring occasionally til liquid has evaporated, about 30 minutes. Remove to bowl with vegetables, stir well. In another bowl, beat eggs, flour and 1/2 cup Parmesan cheese til blended. Stir into vegetables. Pour half the mixture into buttered 9 x 13 inch baking dish. Sprinkle with half the mozzarella cheese. Top with remaining vegetables, spreading top evenly. Sprinkle top with remaining Parmesan and mozzarella cheeses. Lightly sprinkle with paprika. May be refrigerated covered with plastic wrap overnight. Bring to room temperature before baking. Bake at 400 for 25 to 30 minutes or til puffed and golden. Serves 10 to 12

About this Recipe

Course/Dish: Vegetables