Eggplant Casserole

The leaves are changing. Booger and I spend time every day watching them dance down from the trees, and lay in our yard for a few minutes before blowing next door to our neighbor’s yard (this man details his truck weekly, washes his driveway at least biweekly, and has laid and re-laid the same pavers in a backyard project easily 5 times). Oops. We do rake them up out of his yard when we rake…once…at the end of the season.

Along with beautiful fall leaves comes cocoa, scarves, and – for me – an undying craving for comfort food. Warm, delicious, creamy, comfort food.

We just picked the last eggplants from our garden, so Mr. Indulgent whipped me up a mouth-watering eggplant casserole (I would have gone for baked mac-n-cheese, but he’s considerably better about veggies than I am), and I got busy writing down his “recipe.” I put that in quotations marks because he doesn’t believe in recipes. My husband can throw together a wonderful meal with no planning (I often think he would do remarkably well on Chopped on the Food Network), and I want a recipe to make toast. Well, not really, but that’s not far off. He made this eggplant casserole earlier in the season, I tried it, loved it, asked how he made it, and he gave me a little blank smile that translates to “haven’t the slightest.” So this time, I took diligent notes.

Note: Let it cool before cutting (if you can wait!) to avoid the puddle of creamy-cheesy-goodness.

Eggplant Casserole

  • 1 eggplant (medium)
  • 1 onion (diced)
  • 1 cup water
  • 2 cubes bullion
  • 1 cup sour cream
  • 3-5 cloves garlic (minced, to taste)
  • 1 teaspoon dry mustard
  • 8oz Italian cheese (shredded, reserve 2 oz for topping)
  • 1/4 cup panko bread crumbs
  • 1 tablespoon oil

Preheat oven to 325F. Spread sliced/quartered eggplant evenly into 1.5qt casserole dish.

Soften onions in oil over medium heat, then add garlic, water, bullion (can use stock reduced by half in place of water and bullion), sour cream, mustard, and 6oz of cheese. Stir constantly until cheese is melted and everything is blended.

Pour over eggplant, and lightly shake to ensure it fills all holes.

Lid, and bake at 325 for 30-45 min (until eggplant is soft).

Add reserved cheese and bread crumbs. Cook without lid for 10 min (until golden).

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