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How to make Cheesy Eggplant Casserol

How to make Cheesy Eggplant Casserol
How to make Cheesy Eggplant Casserol
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Ever wondered why the phrase “say cheese” is used just before a photograph is clicked? Simply because ‘cheese’ makes one smile! Not only the word but cheese as a food makes a lot of palates happy. It is an inexpensive, versatile and nourishing food. We have our very own Indian version as well as the ones made from soy milk that are even healthier. Whichever form, this is one food that is loved by one and all!

How to make Cheesy Eggplant Casserol

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Cheesy Eggplant Casserole Recipe

  • Parmesan cheese powder 1 cup

  • Mozzarella cheese 250 grams

  • Cheddar cheese 150 grams

  • Eggplant / Brinjal 1 large

  • Salt to taste

  • Crushed black peppercorns to taste

  • Eggs beaten 2

  • Olive oil 2 tablespoons

  • Pesto sauce 1 cup

  • Cherry tomatoes halved 10-12


Step 1

Preheat oven to 180°C.

Step 2

Halve eggplant vertically into medium thick slices. Sprinkle salt and crushed peppercorns and set aside.

Step 3

Add salt and crushed peppercorns to beaten eggs in a bowl and mix.

Step 4

Dip the eggplant slices in the beaten eggs and press on the cheese powder.

Step 5

Heat olive oil in a non-stick pan. Place the eggplant slices and cook till the cheese turns a light brown.

Step 6

Arrange some of these eggplant slices in a casserole and spread some pesto on them. Top with some cherry tomatoes, grate some mozzarella and cheddar cheese over and sprinkle salt and crushed peppercorns on top. Repeat the process twice and lastly grate the remaining mozzarella cheese on top.

Step 7

Place the casserole in the preheated oven and bake for 10-15 minutes.

Step 8

Serve hot.

How to make Cheesy Eggplant Casserol
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