In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Eggplant and Zucchini Casserole
- add review
- #548
This easy-to-follow casserole recipe features fresh eggplant and zucchini, sautéed with tomatoes and sweet onion, and a layer of cheese and stuffing mix, then baked until golden and bubbly.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 large eggplant (peeled, optional)
1/2 fresh lemon, juiced
2 large zucchini, (peeled, optional) chopped
1 medium Vidalia or sweet type onion, chopped
1 tomato, seeded, chopped
1/2 stick butter, melted
8 ounces shredded sharp Cheddar or Colby cheese
1/2 teaspoon table salt
1/8 teaspoon ground black pepper
1 package herb stuffing mix
2 eggs
2 tablespoons cream
directions
Cut eggplant into small cubes. Salt it well with about 2 tablespoons table salt. Cover it with ice and top it with a heavy lid or pan. Refrigerate 15 minutes.
Then drain off and rinse with cold water. Drain again. Toss eggplant with juice of 1/2 lemon -- prevents darkening.
Scrape zucchini lightly with a sharp knife. Sometimes the peeling can be a bit bitter.
In a large skillet, melt butter over low heat. Add eggplant, zucchini, tomato, onion. Season with salt, and pepper. Cook, stirring over medium low heat for 15 to 20 minutes. Remove from heat.
Preheat oven to 350 degrees F. Spray or grease a 2 quart casserole dish.
In a buttered casserole dish, layer stuffing, vegetable mixture, cheese until all ingredients are used, ending with cheese. Beat eggs and cream together lightly with a for and pour over all. Bake for 30 to 40 minutes.
added by
ssmnita
recipe tips
Cut the eggplant and zucchini into even-sized pieces for uniform cooking.
Drain the vegetables well after cooking to prevent the casserole from being too watery, especially if you skip the step of salting the eggplant.
Layer the ingredients evenly for a balanced distribution of flavors.
Peeling the zucchini and eggplant can reduce the chances of the dish having a slight bitter taste. It isn't required, however.
Be cautious with the amount of salt if your cheese and stuffing mix are already salty.
common recipe questions
Can I use a different type of cheese?
Yes, you can use mozzarella, Monterey Jack, or a blend of your favorite cheeses.
What can I substitute for the herb stuffing mix?
You can use breadcrumbs, croutons, or even day-old bread cut into small cubes.
Is it necessary to salt and ice the eggplant?
Salting and icing the eggplant helps to draw out bitterness and excess moisture, but you can skip this step if you're short on time. Just know that the dish may be a bit more watery so you may need to drain the vegetables after sauteing them.
Can I add other vegetables to this casserole?
Bell peppers, mushrooms, or spinach can be great additions.
What type of cream should I use?
You can use heavy cream, half-and-half, or even milk for a lighter version.
How do I know when the casserole is done baking?
The casserole is done when it's bubbly and golden brown on top.
Can I make this casserole ahead of time?
You can assemble the casserole ahead of time and refrigerate it. Add a few extra minutes to the baking time if baking from cold.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze this casserole?
Yes, you can freeze the baked casserole. Thaw in the refrigerator and reheat in the oven.
nutrition data
Nutritional data has not been calculated yet.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
reviews & comments