How to Make Eggplant Casserole with Cheese

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: ricotta cheese

Part-skim mozzarella reduces fat while maintaining texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano is a less expensive cheese that can substitute well.

Slice the eggplant and sprinkle with salt. Let sit for 30 minutes to draw out moisture and bitterness.

Blot the tops of the eggplant slices with a paper towel after 30 minutes.

Chop the eggplant into small pieces after draining.

In a skillet, sauté one small chopped onion in one tablespoon of butter and one tablespoon of canola oil over medium heat for 5 minutes until translucent.

Add the chopped eggplant to the skillet and cook for an additional 5 minutes.

Add one small chopped tomato to the skillet and cook for 5 more minutes. Set aside this mixture.

Toast three pieces of wheat bread on each side in a pan or toaster until golden brown.

Chop the toasted bread into smaller pieces and add to the eggplant mixture.

Add one cup of light sour cream to the mixture and mix well to combine.

Add one large egg to the mixture to help bind it together.

Add 8 ounces of shredded colby jack cheese to the mixture and stir to combine.

Season the mixture with 1 teaspoon each of garlic powder, onion powder, black pepper, basil, oregano, and parsley, adjusting as needed.

Transfer the mixture to a baking dish and spread it out evenly.

Bake uncovered in a preheated oven at 350°F for 30 to 45 minutes, until the top is crispy and golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens