A basic recipe for eggplant casserole includes eggplant, onions, bread crumbs or crackers, eggs, butter, salt and grated cheese. Some basic recipes include additional chopped vegetables, such as bell pepper, tomato or corn.
To make a simple eggplant casserole, boil the vegetables together, mix in any additional ingredients, and bake the mixture at 350 to 375 degrees Fahrenheit. For example, cook 1 and 1/2 pounds of diced eggplant and three medium chopped onions in boiling water for 20 minutes. Drain and add 1 cup of dry bread crumbs, two egg yolks, 2 tablespoons of butter, 1/2 cup of grated Parmesan cheese and salt. Pour this mixture into a greased casserole dish. Bake at 350 degrees Fahrenheit until browned.
To make an easy casserole using browned eggplant, slice one medium eggplant, and season the slices on both sides with salt and pepper. Brown the eggplant slices on both sides in a skillet. Rotate layers of browned eggplant slices and sliced fresh tomatoes in a greased casserole dish. Add 1/4 cup finely chopped onion, pour 1 cup balsamic vinegar over the vegetable layers, and top the mixture with 1/2 cup of Monterey Jack cheese and 1/4 cup of Italian bread crumbs. Bake at 350 degrees Fahrenheit for 30 to 35 minutes.