Name: Cheesy Eggplant Casserole
Prep time: 20 min
Total time: 95 min
Ingredients: 1.5 pounds eggplant, unpeeled, cut into 1/2-inch cubes (about 6 cups); 1 pint cherry tomatoes; 1 medium zucchini, cut into 1/3-inch rounds; 1 medium red onion, cut into 1/2-inch wedges; 2 tablespoons extra-virgin olive oil; 12 ounces day-old whole-wheat sourdough bread, cut into 1-inch cubes (about 8 cups); 3 tablespoons chopped fresh flat-leaf parsley; 3 tablespoons chopped fresh basil; 2 tablespoons chopped fresh mint; 1.5 cups shredded part-skim mozzarella cheese, divided; 8 large eggs, beaten; 3 cups whole milk; 1 teaspoon ground pepper; 0.25 teaspoon salt

Cheesy Eggplant Casserole

3.5

(2)

2 Reviews

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.

Julia Levy

Updated on June 19, 2020

Prep Time:

20 mins

Additional Time:

1 hr 15 mins

Total Time:

1 hr 35 mins

Servings:

Yield:

12 servings

Nutrition Profile:

High-Protein Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

1 ½ pounds eggplant, unpeeled, cut into 1/2-inch cubes (about 6 cups)
1 pint cherry tomatoes
1 medium zucchini, cut into 1/3-inch rounds
1 medium red onion, cut into 1/2-inch wedges
2 tablespoons extra-virgin olive oil
12 ounces day-old whole-wheat sourdough bread, cut into 1-inch cubes (about 8 cups)
3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
1 ½ cups shredded part-skim mozzarella cheese, divided
8 large eggs, beaten
3 cups whole milk
1 teaspoon ground pepper
¼ teaspoon salt

Directions

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 (per serving)

248	Calories
11g	Fat
23g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 12
Serving Size 3/4 cup
Calories 248
% Daily Value *
Total Carbohydrate 23g	8%
Dietary Fiber 4g	14%
Total Sugars 8g
Protein 13g	26%
Total Fat 11g	14%
Saturated Fat 4g	21%
Cholesterol 139mg	46%
Vitamin A 821IU	16%
Vitamin C 10mg	11%
Folate 48mcg	12%
Sodium 346mg	15%
Calcium 221mg	17%
Iron 2mg	12%
Magnesium 31mg	7%
Potassium 414mg	9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.