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Eggplant Casserole

From Lynne Wilson

Preheat the oven to 350ºF. Butter a shallow 1½ qt casserole.


4 cups eggplant (1 1-lb eggplant)
5½ Tbsp. butter or margarine, divided
6 oz. cream cheese, softened
¾ cup milk
2 eggs, beaten
¼ tsp. salt
Dash cayenne pepper
⅓ cup dry bread crumbs
Dash garlic powder


Peel the eggplant and cut it into ⅓ to ½ inch cubes. Melt 4 Tbsp. of the butter in a large frying pan. Add the eggplant and sauté until it softens (5 to 6 minutes). Set aside. Place the softened cream cheese in a mixing bowl and beat it with a spoon or an electric mixer until smooth.

Scald the milk, then slowly beat it into the cream cheese. When smooth, stir in the eggs, salt, cayenne pepper, and eggplant. Spoon the mixture into the prepared casserole. Bake for 15 minutes.

While the casserole is baking, melt the remaining 1½ Tbsp. of butter and stir in the bread crumbs and garlic powder. After 15 minutes, sprinkle the buttered bread crumbs over the top of the casserole and continue to bake for 10 to 15 minutes longer.

Remove the casserole from the oven and let it rest for 5 to 10 minutes before serving. If necessary place it under the broiler to brown the crumbs.

Serves 4-6