Southern Eggplant Casserole is a delicious way to enjoy fresh garden vegetables. With a cheesy filling and rich, buttery crumb topping, this easy recipe is a satisfying vegetarian dinner or a simple side dish to round out any meal.
Eggplant is at its peak from July through October, so this is a perfect time to take advantage of the beautiful purple veggie. There are any number of ways to prepare an eggplant casserole recipe, but today we’re whipping up a Southern Eggplant Casserole — the cheesiest, most delicious version!
Southern Eggplant Casserole
In general, a “casserole” is any food that is cooked and served in the same dish. Casseroles typically include three main components: a base that provides the main flavor and texture of the dish (in this case, the eggplant), an extender that helps thicken the dish (here it’s the Ritz cracker crumbs), and a binder or liquid that holds it all together (such as the milk and eggs).
While every home cook likely has her own favorite variation, a typical Southern Eggplant Casserole includes the following ingredients:
- Cooked eggplant (often combined with garlic, celery and onion);
- Cheddar cheese;
- Eggs (to help the casserole set);
- Buttery crumb topping (the Ritz crackers are key!)
Definitely a winning combination!
How to make Eggplant Casserole:
This easy casserole is ready for the oven in about 20 minutes. Let’s get started!
Step 1: Boil Eggplant
Peel and dice the eggplant; then boil the pieces in a pot of salted water just until tender (about 5-6 minutes). Drain the eggplant well and set aside.
Step 2: Prepare Cracker Crumb Mixture
In a bowl, stir together the Ritz cracker crumbs, the melted butter and the grated cheese.
Step 3: Sauté Celery, Onion and Garlic
In a skillet, cook the celery, onion and garlic just until tender. I typically do this at the same time the eggplant is boiling. Working on all of these different components simultaneously helps the casserole come together really quickly.
Step 4: Combine Ingredients
In a large bowl, combine the cooked eggplant, cooked celery mixture, eggs, milk, salt and pepper.
Step 5: Assemble Casserole
Gently stir in half of the cracker crumb mixture, and transfer to an 8- or 9-inch square baking dish.
Sprinkle the remaining cracker crumb mixture on top.
Step 6: Bake Casserole
Bake the casserole (uncovered) in a 350 degree F oven for about 25 minutes. You’ll know it’s ready when the topping is golden brown and the filling is hot and bubbly. The eggs in the filling cook through and help it set, so you shouldn’t end up with a runny casserole.
What to serve with Eggplant Casserole:
Eggplant has a really hearty, meaty texture, making it a very satisfying ingredient for a vegetarian dinner recipe. Serve this casserole as an entrée and pair it with a light, crisp green salad.
If you choose to offer the eggplant casserole as a side dish, here are a few main course options to serve alongside:
- Grilled Steak
- Slow Cooker Beef Barbecue
- Grilled Chicken
- Meatloaf
- Slow Cooker Pulled Pork
- Grilled Salmon
- Crispy Southern Fried Catfish
- Crock Pot Ham with Cola Glaze
- Southern Glazed Salmon
- Baked Salmon Fillet
- Pulled BBQ Pork or BBQ Chicken
- Cornflake Chicken
Preparation and Storage Tips — Eggplant Casserole with Cheese:
- Prep Ahead: You can assemble the casserole in advance and keep it covered in the refrigerator for up to 8 hours before baking. Allow to come to room temperature on the counter for at least 30 minutes before putting the dish in the oven.
- Leftover Eggplant Casserole will keep in an airtight container in the refrigerator for 3-4 days.
- Do not freeze this casserole. The vegetables and eggs will become watery and mushy when thawed.
Cook’s Tips and Recipe Variations:
- Any good melting cheese will work in this recipe. Cheddar is a classic choice, but you can also use American, mozzarella, gruyère, fontina, provolone or any combination of these.
- I used an eggplant that was about 1 lb. here, but you can use a larger eggplant if that’s what you have on hand.
- Salt the cooking water really well before adding the eggplant. This is a great opportunity to season the eggplant.
- Ritz crackers add so much buttery, salty flavor to the dish. I don’t recommend substituting with plain breadcrumbs. You can use crushed saltines, crushed Corn Flakes or other crushed butter crackers in a pinch.
- Serving a larger family as an entrée? Double all of the ingredients and prepare the casserole in a 9 x 13-inch dish.
- Feel free to add other vegetables to the casserole, too. You can sauté sliced mushrooms or bell peppers with the celery and onion, for example.
More eggplant recipes that you might enjoy:
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Eggplant Casserole
Ingredients
- 1 (1-lb.) eggplant, peeled and diced into 1-inch cubes (about 5 cups total)
- 2 teaspoons olive oil
- ¼ cup chopped celery
- ¼ cup diced onion
- 1 clove garlic, minced (about 1 ½ teaspoons)
- 1 ½ cups Ritz cracker crumbs (about 37 crackers total)
- 6 tablespoons salted butter, melted
- 1 cup grated cheddar cheese
- ½ cup milk
- 2 eggs, lightly beaten
Instructions
- Preheat oven to 350 degrees F. Spray an 8-inch or 9-inch square casserole dish with cooking spray and set aside.
- Bring a pot of well-salted water to a boil. Add diced eggplant and cook just until tender, about 5-6 minutes. Drain well.
- In a bowl, combine cracker crumbs, melted butter and grated cheddar cheese. Set aside.
- Meanwhile, heat olive oil in a skillet over medium-high heat. Add the celery, onion and garlic to the skillet and sauté until tender, about 5-7 minutes. Combine celery mixture with the eggplant, milk, eggs, ½ teaspoon salt and ¼ teaspoon pepper. Gently fold in half of the cracker crumb mixture. Transfer to the prepared baking dish.
- Top with the remaining half of the cracker crumb mixture.
- Bake, uncovered, for about 25 minutes, or until the top is golden brown and the casserole is hot and bubbly. Allow the dish to rest for about 10 minutes before serving.
Notes
- Any good melting cheese will work in this recipe. Cheddar is a classic choice, but you can also use American, mozzarella, gruyère, fontina, provolone or any combination of these.
- I used an eggplant that was about 1 lb. here, but you can use a larger eggplant if that’s what you have on hand. More eggplant will not impact the recipe.
- Salt the cooking water really well before adding the eggplant. This is a great opportunity to season the eggplant itself so that it has great flavor in the dish.
- Ritz crackers add so much buttery, salty flavor to the dish. I don’t recommend substituting with plain breadcrumbs. You can use crushed saltines, crushed Corn Flakes or other crushed butter crackers in a pinch.
- Serving a larger family as an entrée? Double all of the ingredients and prepare the casserole in a 9 x 13-inch dish.
- Feel free to add other vegetables to the casserole, too. You can sauté sliced mushrooms or bell peppers with the celery and onion, for example.
This is a very good recipe and delicious
Thank you very much, Pat!
This spring, my husband planted eggplant in our garden, and it produced abundantly. Which left me at a loss as to how to make use of it all! I quickly tired of frying sliced eggplant, so was glad to run across your recipe. The Ritz crackers were a problem, but I substituted some g-f seed crackers from Costco, and my family really liked the results. The second time I made it, I didn’t have any milk, so I substituted 1/2 cup of yogurt, which also worked just fine. Making it a third time today, I accidentally let the eggplant boil longer than 5 minutes, and the casserole seemed even better, having lost that spicy nightshade “bite” that I don’t care much for. So I am grateful to have found your easy and very forgiving recipe! It has proved to be a great addition to my set of garden recipes.
We’re so happy to hear this, Sharon! Thank you for sharing.
I made this and everyone loves it. I did add grated carrot and an orange bell pepper to it. It’s a keeper!
Awesome! Thanks, Lori!
Be careful how long you cook the eggplant! The variety makes a huge difference. My eggplant was way overcooked, but flavor was still very good. The only thing I changed was some seasoning. An extra garlic clove and some garlic salt (but that’s my norm).
I’m definitely adding this to my eggplant recipes!
Thank you for the feedback, Phyllis! We’re so glad you still enjoyed the recipe.