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This cheesy eggplant casserole has a light custard with deliciously tender and flavorful summer vegetables and fresh herbs. The cheese makes this easy dish creamy and decadent. Enjoy it for brunch or dinner with a green salad on the side.

Source: EatingWell.com, May 2020


Recipe Summary

20 mins
1 hr 35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat broiler to high and place a rack 7 inches from the heat. Toss eggplant, tomatoes, zucchini, onion and oil in a large bowl. Spread in a single layer on 2 large rimmed baking sheets. Broil 1 pan until the vegetables are charred and slightly tender, about 6 minutes. Repeat with the second pan. Reduce oven temperature to 375 degrees F.

  • Lightly coat a 3-quart baking dish with cooking spray. Add the eggplant mixture, bread cubes, parsley, basil, mint and 3/4 cup cheese; stir to combine.

  • Whisk eggs, milk, pepper and salt in a medium bowl. Pour over the eggplant mixture in the baking dish. Sprinkle the top with the remaining 3/4 cup cheese; cover the dish with foil. Bake until puffed and custard is mostly set, about 45 minutes.

  • Uncover and continue to bake until the top is golden and the custard is fully set, 15 to 20 minutes. Let stand for 10 minutes before serving.

Nutrition Facts

3/4 cup
248 calories; protein 13.1g; carbohydrates 22.5g; dietary fiber 4g; sugars 8.2g; fat 11.3g; saturated fat 4.1g; cholesterol 139.1mg; vitamin a iu 821.4IU; vitamin c 9.8mg; folate 47.8mcg; calcium 221.2mg; iron 2.1mg; magnesium 30.6mg; potassium 414mg; sodium 346.3mg.