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Eggplant and Zucchini Casserole

User Rating 3.5 Star Rating (2 Reviews)


Eggplant and Zucchini Casserole

Eggplant and Zucchini Casserole

D.L. Rattray
This is a delicious casserole, and a wonderful way to enjoy a combination of zucchini and eggplant.

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: Serves 6


  • 1 large eggplant, peeled and cut in cubes or 4 to 5 small eggplants, sliced in rounds
  • 2 medium zucchini or summer squash or combination, sliced
  • 1 medium onion, chopped
  • 1 tablespoon butter
  • 1 can (14.5 ounces) stewed tomatoes
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 cups shredded sharp Cheddar cheese
  • 1 1/2 cups soft bread crumbs tossed with 2 tablespoons melted butter


Put eggplant and zucchini in a large saucepan and cover with water. Bring to a boil, reduce heat to medium, and boil until vegetables are tender, about 12 to 15 minutes. Drain well.

Heat the oven to 350°.

In a large skillet, saute the onion in 1 tablespoon of butter until tender. Combine the onion with the tomatoes, salt and pepper, and the drained eggplant.

Spoon half of the vegetable mixture into the prepared casserole. Top with about 2/3 of the cheese and 2/3 of the bread crumbs. Top with the remaining vegetable mixture and the remaining cheese and bread crumbs. Bake for 25 minutes, or until the topping is lightly browned and the casserole is bubbly.

Serves 6.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Delicious!, Member mare91467

This is such a great casserole! The only modification that I did, was to saute some chopped serrano peppers to the sauted onions. We like a little kick. It was a huge hit with my husband who is not an eggplant fan. I served this with some crusty bread. Definitely a summertime staple.

2 out of 2 people found this helpful.

See all 2 reviews

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