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3 cheese eggplant casserole by lady rose

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

I purchased these eggplants from the farmers market, & wanted to make something other than Eggplant Parmesan. This is the recipe I came up with, My husband really loved it. It made a 9X13 size dish, & it was very cheesy. I just started adding ingredients I had in the pantry that I thought would make it taste good. It made the Family Favorite list, & my husband kept calling it Zucchini, & I had to keep reminding him that it was eggplant. Adding Bacon & the spices added lots EXTRA of flavor. So the moral of the story is no matter what you choose to call it, it is still very tasty & good.

(1 rating)
yield 8 or more depending on portion size
prep time 30 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For 3 cheese eggplant casserole by lady rose

  • 2 lg
    eggplants peeled seeded & cubed
  • 2 can
    cream of chicken soup
  • 4 lg
    eggs room temperature
  • 8 oz
    sliced mushrooms fresh or canned (drain if using canned, saute if using fresh)
  • 2 lg
    onions chopped
  • 1 lg
    red bell pepper, seeded & chopped
  • 1 lg
    green bell pepper, seeded & chopped
  • 2 c
    panko bread crumbs (japanese bread crumbs)
  • 1 can
    diced tomatoes (15 oz. size)
  • 1 c
    shredded parmesan cheese
  • 1 1/2 c
    shredded cheddar cheese (sharp or mild)
  • 1 1/2 lb
    sliced fresh mozzarella (squeezed dry)
  • 1 1/2 c
    real bacon bits
  • 1/2 stick
    butter
  • 2 Tbsp
    olive or canola oil
  • 2 tsp
    steak seasoning
  • 1 Tbsp
    italian seasoning
  • 3-4 clove
    garlic, minced

How To Make 3 cheese eggplant casserole by lady rose

  • 1
    Preheat oven to 350 degrees F. These are some of the ingredients used to create this tasty side dish.Spray casserole dish with non stick cooking spray and set aside till needed.
  • 2
    Peel eggplants, then cut in half, then cut each half into wedges, and remove seeds as desired from the pointed side with knife, then cut into cubes.
  • 3
    Add eggplant to large bowl and cover with water, and allow to sit at least 1 hour or so, then drain. Add to a large pot, cover with water and cook till tender 15 to 20 minutes. Remove from heat and drain in colander or strainer, squeezing out excess water.
  • 4
    Add soup, egg and spices to a large bowl, then beat till blended together. Add the drained eggplant, & stir with a spoon to blend.
  • 5
    Add oil and butter to a large skillet or pot,& heat over medium high heat, add the chopped peppers & onion mixture, minced garlic & fresh mushrooms if using, and sauté till tender, Remove from heat.
  • 6
    Drain the canned mushrooms if using canned, and add along with sautéed vegetables to the eggplant mixture. Stir to combine.
  • 7
    Add the panko bread crumbs, diced tomatoes, parmesan cheese and 1 cup of the shredded cheddar cheese, and bacon bits, then stir to combine together.
  • 8
    Add half of casserole mixture to prepared dish, then top with half of fresh mozzarella cheese. I almost forgot to take a picture of this step.
  • 9
    Then add remaining eggplant mixture to dish and top with remaining fresh mozzarella cheese and the remaining half cup of cheddar cheese.
  • 10
    Place in preheated 350 degree F. oven and bake for 1 hour 15 to 1 hour 20 minutes or until hot and bubbly. Remove from oven allow to rest at least 10 to 15 minutes before serving, then serve as desired.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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