Baked Eggplant Casserole

This baked casserole is perfect comfort food and a creative way to cook eggplant.

Easy baked cheesy eggplant casserole recipe. How to make with cream of mushroom soup and baked with cheddar cheese, bread crumbs and green onions.

I love baked casseroles and this is one of my favourites. My mom used to make a baked eggplant casserole similar to this when I was a kid and I always loved it. This one is filled with sautéed eggplant and other vegetables all mixed with condensed cream of mushroom soup.

The topping is incredible because it is a crumble mixture made with bread crumbs, cheddar cheese and green onions. So good!

Vegetable casserole served on a dinner plate.

Ingredients You Will Need

  • eggplant
  • onions
  • mushrooms
  • garlic
  • cans of cream of mushroom soup
  • bread crumbs
  • cheddar cheese
  • green onions
  • butter
  • milk
  • spices 
Onions, garlic and mushrooms cooking in a saucepan.

Sauté the Vegetables!

Get this casserole started by sautéing the onion, garlic and mushrooms with the butter in a large saucepan over medium  to medium low heat. Keep stirring so they don’t scorch or stick to the bottom of the pan.

Cook for 6-8 minutes, or until the vegetables are tender, the onions are transparent and just starting to brown and caramelize.

Eggplant and other vegetables being sautéed in a saucepan.

Once the onions are transparent, add the eggplant and water. The water gives some moisture which helps the eggplant almost steam as the sauté. 

Make sure to keep stirring the eggplant so all the pieces cook. You will notice the colour of them change as they cook and they will reduce in size by almost half. This takes 10-15 minutes

Expert Tip! Cooking down the eggplant takes a bit of time, so make sure not to sauté at too high a heat because they could burn on the bottom of the pan. Instead, cooking at medium to medium low will ensure they simmer down.

Bottom layer of casserole spread in a baking dish.

Mix Together the Filling

Mix the sautéed vegetables with the bread crumbs and spices. In a separate bowl, whisk together the cream of mushroom soup and the milk. Stir until smooth and there are no more chunks of condensed soup.

Pour the soup and milk in with the eggplant mixture and stir well so that it is evenly incorporated. Dump the mixture in a large baking dish. I use a rectangular lasagna dish.

Expert Tip! Stirring the cream of mushroom soup and milk separately is an important step. This will ensure the soup is not clumpy.

Bowls of grated cheese, sliced onions and bread crumbs.

Make Crumble Topping!

Now it is time to make the crumble topping.  First, pour the melted butter in with the bread crumbs and stir until the butter is soaked into the bread crumbs. They will be wet and clumpy but still crumbly.

Next, stir in the grated cheddar cheese and sliced green onions.

Cheesy crumble topping in a glass mixing bowl.

How Long to Bake Eggplant Casserole

Evenly spread the crumble topping all over the eggplant mixture

Now it is ready to go in the oven. Bake in a 350F preheated oven for 30 minutes

Expert Tip! This baked eggplant casserole is easy to make ahead! Assemble the casserole and instead of putting in the oven to bake, cover it with plastic wrap and place in the fridge. Then it could be baked later that day or even the next day.

Baked casserole in a rectangular stoneware dish.

This dish is so good! The eggplant filling is creamy and a great way to cook eggplant. The topping is incredible. It is buttery, cheesy and I love the green onions! 

Be careful, you may find yourself scraping some extra topping onto your plate. It is THAT good!

Overhead picture of a dinner plate with casserole and a stuffed red pepper.

Whether you are a fan of eggplant or not, I would highly encourage you to give this casserole a try. It tastes fabulous and it might change your opinion of the vegetable, like it did to me.

Make It A Meal With These Recipes!

It is a great vegetable side that goes great next to many other dishes. Here are some recipes that complement this eggplant casserole very well.

Baked casserole with one serving scooped out.

Baked Eggplant Casserole

Baked casserole in a rectangular dish.
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Easy baked cheesy eggplant casserole recipe. How to make with cream of mushroom soup and baked with cheddar cheese, bread crumbs and green onions.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12

Ingredients

  • 3 tbsp butter
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 5 fresh mushrooms diced finely
  • 8 cups eggplant peeled and cubed
  • 1/2 cup water
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp parsley
  • 1 1/2 cups bread crumbs
  • 2 cans cream of mushroom soup
  • 1 cup milk

Topping

  • 1/2 cup melted butter
  • 1 cup bread crumbs
  • 2 cups cheddar cheese grated
  • 5 green onions sliced

Instructions

  • Melt butter over medium heat in a large saucepan.
  • Add the onions, garlic and mushrooms and sauté until tender, about 6-8 minutes.
  • Add in the cubed eggplant and water. Cook, stirring often until the eggplant are cooked. This should take 10-15 minutes and the eggplant will reduce in size by around half. 
  • Remove from the heat and mix in the salt, pepper, parsley and bread crumbs.
  • In a separate bowl, whisk together the cans of cream of mushroom soup with the milk until smooth. Pour in with the eggplant mixture and stir until well combined. Spread the mixture in a large baking dish like a lasagna pan.
  • In a separate bowl, stir together the bread crumbs and melted butter. The bread crumbs should absorb the butter but still have a crumbly consistency. Mix in the grated cheddar cheese and sliced green onions. Sprinkle the cheesy crumble on top of the eggplant mixture.
  • Bake in a 350F oven for 30 minutes.
  • Serve

Nutrition

Per serving:

Calories: 324kcalCarbohydrates: 25gProtein: 12gFat: 20gSaturated Fat: 12gCholesterol: 52mgSodium: 936mgFiber: 3gSugar: 5g

Nutrition Disclaimer

This recipe was originally published in June 2019.

Categories

Easy baked cheesy eggplant casserole recipe. How to make with cream of mushroom soup and baked with cheddar cheese, bread crumbs and green onions.

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6 comments

  • Tried it, added cooked hamburger, came out delicious!

    • Reply
    • Ohhh, I love the idea of adding some cooked ground beef!

  • And yes i added a cup and a half of cooked ground beef, also. And changed the cheese to colby blended with cheddar

    • Reply
  • Yes, I followed most of the recipe, and put my own spin on it! I prefer the cheese as a topping of the other ingredients and the bread crumbs very last. I usedhome crushed garlic parmessan croutons.

    • Reply
  • Making this recipe today and sharing some of it with a neighbor. I was looking for amounts used in the recipe my Mama would put together, only had a rough outline of ingredients. Your recipe filled in the blanks! Love it and see a lot of makings in our future. Thank you!

    • Reply
  • I have made this exact recipe with one addition. I add sautéed hamburger or pork sausage or a combo of both, enough to equal a
    Pound of meat! Superb!

    • Reply

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