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Eggplant Casserole with Cheese and Bread
Eggplant Casserole with Cheese and Bread

Eggplant Casserole with Cheese and Bread

40 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 medium eggplant, unpeeled and diced
1 1/2 tablespoon olive oil
1 cup chopped onion
1 large bell pepper, diced
1 clove garlic, finely minced
2 slices bread
1 tablespoon butter
3 large eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried leaf thyme
1/2 teaspoon dried leaf marjoram
1 1/2 cups Kraft Shredded Cheddar Cheese
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Let's Make It
Butter a 1 1/2 quart baking dish. Heat oven to 350°F. Steam the diced eggplant just little tender, about 5 minutes.
Heat oil in a large skillet over medium heat. Add the onion and bell pepper and saute, stirring, until onion is tender. Add the garlic and saute for about 2 minutes longer. Remove from heat.
Spread bread slices with the butter and cut into cubes. Stir the eggplant and bread cubes into the onion mixture. Let the mixture cool slightly.
Stir in the beaten eggs, salt, pepper, thyme and marjoram. Stir in the half of the Kraft Shredded Cheese. Spoon the mixture into the prepared baking dish and cover with the remaining Kraft Shredded Cheese.
Bake for 20-25 minutes, until lightly browned. Serve hot.
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