Southern Eggplant Casserole

Eggplant casserole in white baking dish.

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5 from 6 votes

Cheesy Southern Eggplant makes a great vegetarian side dish or entree.

Prep Time10

Cook Time40

Soak time1

Total Time1 50

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 319kcal

Author: Anecia Hero

Ingredients

1 pound eggplant (1 large or 2 medium); See Recipe Notes
1½ tablespoons kosher salt
¼ cup chopped yellow onion
¼ cup chopped green bell pepper
¼ cup chopped celery
2¼ cups Pepperidge Farm Herb Seasoned Stuffing Mix See Recipe Notes
1 cup evaporated milk See Recipe Notes
2 tablespoons unsalted butter
2 large lightly beaten eggs
2 tablespoons drained, chopped pimento
1 tablespoon Worcestershire sauce
½ teaspoon fresh ground black pepper
2 cups shredded cheddar cheese (1½ cups in casserole; ½ cup on top of casserole)

Instructions

Prep

Lightly butter (or use spray oil) a baking dish; set aside
In a small bowl, lightly beat eggs; set aside
2 large lightly beaten eggs
Cut purple skin off eggplant; cut into ¼"inch rounds then quarter the rounds; place on a paper towel and salt generously; place another paper towel on top
1 pound eggplant, 1½ tablespoons kosher salt
Meanwhile, pour the Pepperidge Farm stuffing mix and evaporated milk into a big mixing bowl and combine well; set aside
2¼ cups Pepperidge Farm Herb Seasoned Stuffing Mix, 1 cup evaporated milk
Shred a block of cheese. You'll use ¾ of the cheese in the casserole and ¼ of the cheese for the topping; set aside
2 cups shredded cheddar cheese (1½ cups in casserole; ½ cup on top of casserole)
Dice the onions, green bell pepper and celery; drain the pimentos and set aside
¼ cup chopped yellow onion, ¼ cup chopped green bell pepper, ¼ cup chopped celery, 2 tablespoons drained, chopped pimento

Cook

Heat a large skillet on medium heat; add butter; once butter melts, add in chopped onions, bell peppers and celery; saute for 5 minutes; set aside
2 tablespoons unsalted butter
Once the eggplant has rested, pat dry and remove any excess salt; place eggplant into a large stockpot with water. Bring heat to medium high and cook uncovered for 15-20 minutes or until it is fork tender; then drain it in a colander and transfer to a small bowl; mash it up with a fork and drain

Assemble

Add mashed eggplant, sauteed vegetables and remaining melted butter to the breadcrumb/eggplant mixture; add in the lightly beaten eggs, diced pimentos, Worcestershire sauce, black pepper and ¾ of the shredded cheese; combine well and spoon into prepared baking dish
2 large lightly beaten eggs, 2 tablespoons drained, chopped pimento, 1 tablespoon Worcestershire sauce, ½ teaspoon fresh ground black pepper
Smooth the eggplant mixture and top with the remaining shredded cheddar cheese; bake in a 350°F oven, uncovered, on the middle rack for 30-40 minutes
When done, allow casserole to rest for 5 minutes then serve and enjoy!

Notes

Baking Dish

This recipe makes a thin casserole (about 1/2" inch tall) if you cook it in a 9 x 13 baking dish and serves 12 big spoonfuls. (If you're taking this to a potluck or feeding a large group, I highly recommend doubling the recipe.)

If you want a thicker (taller) casserole, double the recipe and put it in a 9 x 13 pan or put it in a smaller (8x8) baking dish.

If you put it in a smaller baking dish, you won't get 12 servings; you'll get more like 6 big spoonfuls.

Pepperidge Farm Herb Seasoning Mix

If you can't find this, you can use crushed saltines or breadcrumbs. If you use crushed saltines or plain breadcrumbs, add in 1 tablespoon of dried Italian seasonings to the eggplant mixture.

If you use Italian seasoned breadcrumbs, you don't need to add any Italian seasonings.

Evaporated Milk

Evaporated milk is rich than plain milk because it has the water cooked out of it; you can use plain milk if that's all you have; whole milk is best, but 2% will work in a pinch.

Nutrition