Eggplant Casserole

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Absolutely delicious! I'm not a big eggplant eater so I wasn't sure. I could eat this more than once a week. Great combination of flavors and textures. Colorful too!

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This was a great recipe! I used 1/2 and 1/2 instead of the cream, and it was just delicious (easy, too! Hubby loved it, too, and we'll be bringing it to the big family Thanksgiving meal.

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I made this in 20 minutes. It was fabulous! I served it with angel hair pasta tossed with olive oil and parmesan.

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This is a really great and easy vegetarian recipe. I added extra yellow peppers, and tomato since I had these items on hand. I added the tomato once all of the vegetables were about to be removed. Also, stewed tomatoes would be nice in this too. The taste and texture kind of remind me of thanks giving stuffing (could be used as a side dish

But I also think it would be great served with pita bread if you just reduced the amount of bread crumbs to about 1/4 of a cup.

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This recipe was absolutely amazing. My husband and children hate eggplant and they asked for seconds. I cut my eggplant in half, rub with salt, and let sit for about 5 min. Then I rinsed it, chopped it, and continued with the recipe. This cuts down on heartburn for anyone that is affected. I also used a pint of light cream instead of the heavy cream to at least cut down on some calories and fat. Next time I might use half and half to see how that comes out and might even try skim milk at some point. Vegans could use soy milk and substitute the parmesan cheese and it would probably still be delicious. Fantastic recipe!

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I am making this casserole again this evening. I made it last month to rave reviews from my picky family. It is soooo flavorful! I use skim milk instead of the heavy cream, and it does not seem to make a difference. We love it!

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So simple but packed with amazing flavor. The family loved it!

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I followed the directions and diced all the seasoning vegetables in 1/2-inch pieces. It took much longer than the directed 3-4 minutes to cook halfway. After baking for the directed 20 minutes, the pieces were still crunchy. I would suggest finely chopping the pepper, celery and onion. The taste of the dish was ok but I will probably try another recipe in the future, maybe something with tomatoes.

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I was a little concerned with the amount of bread crumbs and cheese, but thought it was wonderful in the end. The vegetable flavors still came through!

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Ok, I had two sm eggplant a sm zuchini, some celery, oinon, red & yellow bell pepper. I sauteed the eggplant & zuch with 1/2 cup of olive oil & waited to make certain they were cooked 1/2 way thru I added the rest of the vegi's and at some point added two cloves of minced garlic. We had the fresh basil & added that at the end with heavy whipping cream & parm cheese. Baked for 25 minutes. My husband LUV's it, it is a little heavy for me & my daughter is not into stuffing. So we decided that next time I will put the bread crumbs on top. The flavor was great. My husband said he would immediately replace traditional turkey stuffing at holidays for this one.