Eggplant Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layers of eggplant, vegetables, and a creamy cheese sauce baked until bubbly, with a crispy cracker topping. Comforting and satisfying, this Southern-style casserole works as a vegetarian main or hearty side dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 (1-lb.) eggplant, peeled and diced into 1-inch cubes (about 5 cups total)
- 2 teaspoons olive oil
- ¼ cup chopped celery
- ¼ cup diced onion
- 1 clove garlic, minced (about 1 ½ teaspoons)
- 1 ½ cups Ritz cracker crumbs (about 37 crackers total)
- 6 tablespoons salted butter, melted
- 1 cup grated cheddar cheese
- ½ cup milk
- 2 eggs, lightly beaten
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 343mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 245mg
- Calcium
- 190mg
- Iron
- 0.91mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 343MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.