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