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Cheesy Eggplant Casserole

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Easy Cheesy Eggplant Casserole combines comfort food with adding veggies to your family’s diet

Easy Cheesy Eggplant Casserole combines the hominess of your favorite comfort food, while still adding veggies to your family’s diet. This casserole is so easy to make and your family and friends will love the cheesy goodness.

It is the perfect side dish for a family dinner, or take it to a pot luck or covered dish dinner to share with your friends. This is a family favorite around our house and we rarely have leftovers. I hope you enjoy this comforting casserole as much as we do.

Easy Cheesy Eggplant Casserole combines comfort food with adding veggies to your family’s diet
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5 from 1 vote

Cheesy Eggplant Casserole

Easy Cheesy Eggplant Casserole combines comfort food with adding veggies to your family’s diet.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Author: Patti from CooksRecipeCollection.com

Ingredients

  • 3 medium eggplants peeled and cubed
  • 1 cup milk
  • 1/2 cup butter (1 stick)
  • 8 ounces cheddar cheese shredded
  • 1 cup mozzarella cheese shredded
  • 1/2 cup panko bread crumbs

Instructions

  • Boil cubed eggplant for about 25 minutes. The eggplant will be tender, but not mushy.
  • While eggplant is boiling combine milk, butter and cheddar cheese in a saucepan. Cook over medium heat until cheese is almost completely melted.
  • Drain eggplant and spread evenly in a 2 quart casserole dish. Pour cheddar cheese sauce over eggplant.
  • Cover with shredded mozzarella cheese, and then sprinkle with panko bread crumbs.
  • Bake at 350 degrees for about 45 minutes until mozzarella cheese is melted and top is golden brown.

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Easy Cheesy Eggplant Casserole combines comfort food with adding veggies to your family’s diet

Four Cheese Crepes Recipe

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These Four Cheese Crepes make the perfect elegant dinner entrée to serve on a special romantic evening or to celebrate Bastille Day.

Four Cheese Crepes make the perfect elegant dinner entrée to serve on a special romantic evening or to celebrate Bastille Day

These Four Cheese Crepes make up my family’s favorite French dinner. Each year as we watch Tour de France (my husband is the cyclist in the family), we traditionally celebrate Bastille Day; which always occurs during the 3-week long race. What better way to celebrate a country’s freedom (even if it’s not the country where you reside) than with a decadent meal and a glass of Champagne?

Recommended for this recipe:

Try these other Crepe Recipes:

Four Cheese Crepes
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4.67 from 3 votes

Four Cheese Crepes

These Four Cheese Crepes make the perfect elegant dinner entrée to serve on a special romantic evening or to celebrate Bastille Day.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Entree
Cuisine: French
Servings: 4
Author: Patti from CooksRecipeCollection.com

Ingredients

  • 8 8 inch crepes like our Classic French Crepes
  • 15 ounces ricotta cheese
  • 4 ounces fresh goat cheese with herbs at room temperature
  • 8 ounces Gruyere cheese grated
  • 2 tablespoons Parmesan cheese grated
  • 1 egg
  • 1/4 teaspoon nutmeg freshly grated
  • 1 tablespoon olive oil extra virgin
  • 2 tablespoons Parmesan cheese grated
  • 1/8 teaspoon nutmeg freshly grated

Instructions

  • Preheat oven to 375 degrees.
  • In a mixing bowl, combine ricotta cheese, goat cheese, Gruyere, 2 tablespoons Parmesan, egg and nutmeg.
  • Place even amounts of cheese mixture into the middle of each crepe, folding in the sides then rolling up.
  • Place each filled crepe into a greased 9 x 13 inch baking dish, seam side down.
  • Brush the tops of the crepes with olive oil and sprinkle with the remaining Parmesan cheese and additional freshly grated nutmeg.
  • Bake in the oven for 10 minutes or until lightly browned.

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Four Cheese Crepes

Spanakopita (Greek Spinach and Cheese Casserole)

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Serves 4

Ingredients:

1 large Onion, chopped
3 cloves Garlic, minced
3 T. Olive Oil
2 pounds Frozen Chopped Spinach, thawed
2 Eggs, beaten
1/2 cup Ricotta Cheese
1 cup Feta Cheese, crumbled
1/4 cup Dried Parsley (or 1/2 cup Fresh Parsley)
Salt and Pepper to taste
1/4 cup Olive Oil
8 sheets Filo Dough

Directions:

  1. Preheat oven to 350 degrees.
  2. Heat 3 Tablespoons olive oil  in a large skillet, add onion and garlic and saute until soft and translucent, but not browned.
  3. Drain thawed spinach, then to pan with onions and garlic. Combine ingredients and cook until moisture is removed, about 5 minutes.
  4. Allow mixture to cool.
  5. Combine eggs, ricotta cheese, feta cheese, parsley, salt, and pepper in a bowl. Add the cooled spinach mixture, and stir to combine.
  6. Oil bottom and sides of a 9 inch baking dish.
  7. Place one layer of phyllo dough in pan, brush oil on phyllo with a pastry brush. Add 3 more layers of phyllo dough, brushing each with oil after they are added. The phyllo will hang off the edge of your pan on 2 sides.
  8. Add the spinach mixture to the baking dish.
  9. Layer the 4 remaining phyllo sheets to the dish, brushing each layer with oil after it is added.
  10. Fold the phyllo dough that has been hanging over the edge of the pan to the top of the Spanakopita. Brush top with remaining oil.
  11. Bake in preheated oven for 30 to 40 minutes, until golden brown.
  12. Cut into squares and serve warm.