Welcome Home Eggplant Casserole


Welcome Home Eggplant Casserole

55 Min

Our Welcome Home Eggplant Casserole is fancy enough for a holiday or any day. It sure has the comfort tastes we all crave when we want that "welcome home" feeling!

What You'll Need

  • 6 cups water
  • 1 medium-sized eggplant, peeled and cut into 1-inch chunks
  • 1 small onion, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (10 -ounce) can condensed cream of mushroom soup
  • 1/2 cup milk
  • 1 egg
  • 1 cup herb stuffing mix
  • 2 cups (8 ounces) shredded sharp Cheddar cheese, divided

What to Do

  1. Preheat oven to 350 degrees F. Coat a 1-1/2-quart casserole dish with cooking spray; set aside.

  2. In a large pot, combine water, eggplant, onion, salt, and pepper; bring to a boil over high heat. Allow to boil for 10 to 12 minutes, or until eggplant is tender.

  3. Drain and transfer eggplant and onion to a large bowl. Add soup, milk, egg, stuffing mix, and 1 cup cheese; mix well. Spoon mixture into casserole dish.

  4. Sprinkle remaining 1 cup cheese evenly over eggplant mixture. Bake 35 to 40 minutes, or until heated through and edges are golden.


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My rating is for the recipe after I doctored it up Forgive me for fiddling with it but I felt it needed some personal touches First of all I did not boil the onion with the eggplant but rather caramelized it in a skillet I used chicken flavor stuffing mix and added in some Mrs Dash to compensate I used eggs beaten until frothy before mixing with the rest of the ingredients I also added a can of sliced mushrooms and about Tbs grated Parmesan Not only did I top the casserole with the remaining cup of shredded Cheddar but I mixed some Panko bread crumbs with garlic powder additional shredded Cheddar and a little grated Parmesan This was all mixed with some melted butter to top the casserole I baked it in a qt souffl dish so it took a bit longer to bake I've got to say that afterRead More making the adjustments the final result was phenomenal and was hearty enough to serve as a main course I'll most definitely be making this again

We love that you added your own personal touch! That's what cooking is all about. So glad to hear it worked for you. Next time you make this recipe, feel free to take a picture and share it with our Facebook community! https://www.facebook.com/MrFoodRecipes/

I'll be attempting this casserole sometime this week and am wondering if oven roasting the eggplant and onion instead of boiling them might be a better idea. The oven roasting should enhance the flavors, rather than boiling them out. What are your thoughts on this? I'm also going to add a can of sliced mushrooms to the casserole.

such a rich, satisfying dish. I added 2 lg eggs to puff the recipe a bit. I plan on adding 2 cups of cooked chicken to recipe for a one dish meal....sooo delicious with fried apples as a side.

Good tip whosyournana! I would like to eat more eggplant, but I only have the parmiagiana recipe, and I think a white sauce would be better than red for eggplant. I agree, fried apples! (There was a time when I was a single parent on a tight budget and I couldn't afford desserts, so I made my kids cooked apples and to this day, my daughter chooses cooked apples over other desserts! She loves cooked apples and so do her kids!)

Now that I look at the recipe again, you could substitute cream of chicken soup, cheddar cheese soup or broccoli cheddar cheese soup for different variations. And maybe add some fresh or canned tomotoes to the casserole too.

always looking for great recipes for eggplant and this one looks great and do-able

We have lots of eggplant this year -- would love more recipes & will definitely try this one -- have a similar one using yellow squash & it is great!

I boiled the eggplant, but did it in less water. This could also be steamed to soften. I used a whole box of chicken stuffing mix and increased the water double or more in the recipe. Just don't thin the mix out too much. It was a great way to use eggplant. Good recipe


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