Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
- 1 medium eggplant, peeled and cubed
- 1/4 teaspoon ground black pepper
- 1 clove garlic, mashed and finely minced
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1/2 red bell pepper, chopped
- 2 large eggs, beaten
- 1 cup soft bread crumbs, divided
- 1 1/2 cups shredded sharp Cheddar cheese, divided
- 1 tablespoon butter
Put eggplant cubes in a colander and sprinkle with salt. Let drain for about 5 to 10 minutes. Put in a saucepan and cover with water. Bring to a boil. Reduce heat, cover, and simmer for 8 minutes. Drain well and add 1/4 teaspoon salt, the pepper, and the garlic.
In the empty saucepan, heat olive oil over medium heat. Add onion and saute until just softened. Add the bell pepper and continue cooking until the bell pepper is tender. Stir into the eggplant mixture.
Heat oven to 350°.
Stir the beaten egg, 1/2 cup of bread crumbs, and 1 cup of Cheddar cheese into the eggplant mixture. Spoon into the prepared casserole.
Sprinkle the remaining 1/2 cup of cheese over the casserole. Combine the melted butter with the remaining 1/2 cup of bread crumbs and sprinkle over the cheese layer. Bake for 25 to 30 minutes, until browned and bubbly.