One simple recipe for eggplant casserole is Emeril Lagasse's version from Food Network. It calls for 1 pound of eggplant and yields 4 to 6 servings.
To make eggplant casserole, heat 4 tablespoons of olive oil in a large saucepan over medium-high heat. Add 1 pound of eggplant that has been diced into 1/2 inch pieces, and cook about halfway through. Then add 1 diced red pepper, 4 ribs of diced celery and 1 diced onion. Cook for three to four minutes, or until the vegetables begin to wilt. Add 1/2 cup of chopped basil leaves, and remove the skillet from the burner.
Add 1 cup of grated Parmesan cheese, 1/2 cup of heavy cream, 1 cup of Italian seasoned bread crumbs and some salt and pepper to taste. Toss the ingredients to combine them, then place the skillet in an oven that has been preheated to 375 degrees Fahrenheit. Cook the casserole for about 20 minutes, or until it is heated through. This dish pairs well with grilled lamb chops.
Most reviewers on FoodNetwork.com gave this recipe a five-star rating and said that it tasted well-balanced and was easy to make. One reviewer found the recipe too dry and suggested using fewer bread crumbs.