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Cheesy Eggplant Casserole

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  • 1 medium eggplant
  • 3/4 cup soft breadcrumbs
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk (at room temperature)
  • 2 teaspoons grated onion
  • 1 tablespoon ketchup
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Dash of cayenne
  • 1/2 teaspoon Worcestershire sauce
  • 6 ounces American or Cheddar cheese, cut into small pieces
  • 2 eggs, slightly beaten (at room temperature)


  1. Heat oven to 350 degrees F. Butter a 1 1/2-quart casserole dish.
  2. Peel and dice eggplant. Steam or sauté until tender. Toss with breadcrumbs in a large bowl.
  3. Melt butter in a medium saucepan; stir in flour. Add milk; cook and stir until thickened. Stir in onion, ketchup and seasonings. Add cheese; cook and stir until melted. Add eggs to sauce, stirring constantly.
  4. Combine sauce with eggplant mixture.
  5. Transfer to prepared dish; bake 45 minutes.