Dawn Butler, Vegetables

Eggplant & Cheese Casserole

2 eggplants (about 2-1/2 pounds total)
1 cup (5 ounces) crumbled feta cheese
1/2 cup shredded Cheddar cheese
3 large eggs, lightly beaten
3/4 cup Panko bread crumbs
1 tablespoon olive oil
1/2 cup grated Parmesan cheese

  1. Preheat the oven to 400°F.
  2. Cut several slits in the eggplants and place on a baking sheet. Bake until very tender, about 50 minutes. Let cool.
  3. Peel the eggplant, being careful to remove and discard all skin.
  4. Place in a colander and let drain for about 30 minutes.
  5. Coarsely chop the drained eggplant.
  6. Preheat the oven to 350°F.
  7. Grease an 8-inch square baking dish.
  8. In a large bowl, combine the feta cheese, Cheddar cheese, eggs and bread crumbs. Stir in the eggplant.
  9. Pour into the prepared dish and drizzle with olive oil.
  10. Bake for 20 minutes.
  11. Sprinkle with Parmesan cheese and bake until golden brown, about 25 minutes.