My dad taught me how to cook the fish we caught fresh on camping excursions when I was a kid for this campfire dish. I’ve always adored the melt-in-your-mouth texture and buttery flavor!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 eggplant, peeled and diced
- 1 ½ cups shredded Cheddar cheese
- 1 cup dry bread stuffing mix
- 1 clove garlic, crushed
- 2 tablespoons diced onion
- 1 egg, lightly beaten
- 1 teaspoon dried Italian seasoning
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place the eggplant in a medium microwave safe dish. Cook, stirring once, in the microwave 5 minutes on High, or until tender. Transfer to a 9×9 inch baking dish. Mix in 1/2 cup Cheddar cheese, stuffing mix, garlic, onion, and egg. Season with Italian seasoning, salt, and pepper.
- Bake 15 minutes in the preheated oven. Top with remaining cheese, and continue baking 15 minutes, until cheese is bubbly and lightly browned.
Nutrition Facts
| Calories | 413 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 92 mg |
| Dietary Fiber | 6 g |
| Protein | 19 g |
| Saturated Fat | 10 g |
| Sodium | 1078 mg |
| Sugars | 7 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I have been attempting to recreate a dish my grandmother made. This comes close, but not quite. I added a can of cream of mushroom soup and that made it just about a perfect recreation. I think it would have been too dry, if I followed the recipe.
I WAS GIVEN SOME FRESH EGGPLANT FROM MY D-I-L GARDEN SO DIDN’T KNOW WHAT A LARGE EGGPLANT WOULD MAKE SO JUST IMPROVISED. THE ONLY CHANGE I MADE WAS MIX STUFFING WITH EGGPLANT BECAUSE IT WAS ALREADY SEASONED. SAVED A LITTLE FOR TOP FOR CRUNCH. NEXT TIME I MIGHT PUT HAMBURGER AND ONION IN IT. SORRY, I DIDN’T GET ANY PICTURES. VERY DELICIOUS.
It was too dry. I added some range free chicken broth to it and it really helped it. One egg wasn’t enough and you don’t say how large of an eggplant to use. On the other side, this would be a great dish to add to a Thanksgiving feast with turkey!
I made this a few times. I switched out the stuffing mix with panko bread crumbs cause it was way too salty plus it gives it a nice crunch. I also put olive oil in the casserole dish helps with the dryness.
Had good taste, but too dry. I used a box of stove top stuffing with herbs. The onions didn’t cook through, will cook them with the eggplant next time and add a can of crushed tomatoes or a can of cream of chicken soup…something to help it along. Overall it was really easy, but need something added to give it some liquid.
I added a very small amount of chicken broth which gave it the moisture I like. It was delicious! I usually make eggplant Parmesan, however this was much healthier. I will make it again.
My family continues to request this recipe. It’s very easy and very good.
really good. I was tired and just wanted to throw something together quick. Stuffing mix is a good idea. I added some leftover black olive and leftover feta and most of a can of diced tomatoes. I will make again because i love eggplant and never know how to make it. Thanks!!
This is delicious and easy to make. I added zucchini to eggplant as well
GREAT! My toddler loves it! I add a little more liquid and I even toss in some spinach! Great recipe and full of flavor. I have made it several times and each time I try a different cheese (whatever we have at the time). Still turns out great!
I hate eggplant. I have tried several recipes and hated them all. One would think I wouldn’t buy eggplant if I don’t like it. I must keep introducing foods to the kids! I was in a hurry and didn’t have time to read any reviews. My Eggplant was huge and I made this in a 7×11 dish. I used 2 eggs, extra spices. I didn’t have the stuffing so I just chopped some bread melted some butter and tossed it with some spices and let it cook in the oven while the egg plant was in the microwave. it was really good. I think it was the cheese that made it good, it wasn’t dry at all using the bread and extra egg.
We loved this recipe! I didn’t have any stuffing mix (we live in Japan) but I used about a cup of bread crumbs and added a little extra Italian seasoning and it turned out great!
Easy to make. This time made it just as recipe states. However next time I will try making it with some of the changes. Pretty tasty… Husband hates eggplant yet he liked this dish. Worth a try!!!
I followed the tips of some of the other reviews and I loved what came of it! First, I doubled the recipe by dicing a tatume squash in with the eggplant then doubling all the other ingredients and splitting it among two dishes, freezing one. I only used one tsp of Italian seasoning per casserole, but I did add about a cup of homemade spaghetti sauce in lieu of the diced tomatoes other people recommended. I also used a mix of cheddar and mozzarella that I really enjoyed. The casserole turned out great, not too wet or dry, very very flavorful! We had this as the main course with a side of spaghetti in herbed butter and we didn’t miss the meat at all!
I followed the recipe exactly and did not care for it. My husband seemed to like it. The flavors of the stuffing mix competed with the Italian seasoning.
I thought this was really good. The only thing I changed was to add some tomato and I added a little hot sauce to the egg mixture. Also, allow time for the bread to soak everything up before adding it.
Delicious and so easy to make! A great, fast weeknight dinner
I love this recipe! I added about two cups of chopped baby portabellos to it and extra cheese. I also used old bread and my own seasoning mix. I did not find the recipe dry as others did.
I didn’t have any stuffing, but I did have some dried bread I was saving to make breadcrumbs. I chopped that up and used it in place of the stuffing. I also added more italian seasoning and some canned, diced tomatoes (about 1/4 of a big can). It turned very nice. I would make it again.
Pretty tasty. I didn’t have a whole eggplant so I used half a large eggplant, and a bag of spinach, cooked and mixed with 1 tsp crushed garlic. Be sure to add the raw egg BEFORE adding the warm spinach! Also I precooked the stuffing earlier and let it cool. Instead of cheddar cheese I mixed in 1/2 cup cottage cheese, and topped it with Mozarella. I don’t know if this lightened up the fat content much but it tasted good. It made a rich-textured comfort food type casserole. There was none of that tartness often associated with eggplant.
This was a flop for me! It was too strong with herbs.