Four Cheese Eggplant Casserole

Four Cheese Eggplant Casserole


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Topped with four cheeses, this eggplant casserole will make the perfect dinner. Feel free to add more cheese!

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Time needed

40-45 min cooking

Serving Size / Yield

8 servings


  • 1 large eggplant
  • 1/2 tsp. salt
  • 1 can cream of mushroom soup
  • 1 onion, chopped
  • 1 egg
  • 1/2 stick butter, melted
  • 1/2 (8-oz.) pkg. herbed stuffing mix
  • 1 C. provolone, grated
  • 1 C. mozzarella, grated
  • 1/2 C. parmesan, shredded
  • 1/2 C. Romano, grated

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Preheat oven to 350 degrees F. Peel and cube eggplant. Place eggplant in pan and boil until tender. Drain and mix with salt, soup, onion and egg in a large bowl. Combine melted butter and stuffing mix in a separate bowl. Add buttered stuffing mix to eggplant mixture. Pour in 2-quart casserole dish. Top with cheese. Bake for 40 to 45 minutes or until browned on top.

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