Eggplant Casserole

Diane C.


I love eggplant and this is one of my favorite ways to serve it.

★★★★★ 1 vote
1 Hr
30 Min


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1 large
eggplant, peeled and chopped
1 medium
onion, peeled and chopped
1/4 c
panko bread crumbs
1/4 c
ritz crackers, crushed (about 6)
1 Tbsp
wheat germ
1/2 tsp
salt and pepper (each)
1/4 c
parmesan cheese
1/4 tsp
marjoram, dried


2 Tbsp
melted butter

How to Make Eggplant Casserole


  • 1Preheat oven to 350 degrees.
    Peel and chop the eggplant. Peel and chop the onion.
  • 2Fill a 4 qt. pan 2/3 full of water. Add the eggplant and onion and bring the pot to a boil.
    Boil the vegetables for 20 minutes. Then drain the vegetables.
  • 3In a small bowl, mix the remaining ingredients.
  • 4Grease an 8x8 baking dish. Pour the cooked vegetables into the baking dish. Add the breadcrumb mixture and stir to combine.
  • 5Drizzle the melted butter over the casserole.
  • 6Bake at 350 degrees for 30 minutes. Serve hot.

Printable Recipe Card

About Eggplant Casserole

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #Eggplant, #Casserole

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