Nostalgic Cafeteria-Style Eggplant Casserole Recipe Is a Bite of History by Donna John
Growing up, I found myself in a cafeteria line quite often. Not only at school, but on Sundays when my family would go to Wyatt's Cafeteria. (Wyatt's Cafeteria is now out of business, but has an interesting history.) It was always fun picking and choosing what protein and side dishes to point to so the sweet employee would put it on your plate or into those small white bowls.
One of my favorites was a cheesy eggplant casserole. Luby's has an eggplant casserole from time to time on their offerings, which is also a delicious bite, but does not bring back those childhood memories. When I ran across a copycat Wyatt's Cafeteria baked eggplant casserole recipe, the nostalgia set in. After making the eggplant casserole and tasting it, they really set in!
This easy baked vegetable casserole recipe is simple to prepare and is a tasty side dish for almost any protein. To make this cafeteria-style eggplant casserole you will need eggplant, butter, onion, red bell pepper (see Recipe Notes), green bell pepper, celery, dry breadcrumbs, eggs, evaporated milk, ground sage and cheddar cheese.
Serve this creamy, cheesy casserole with chicken, pork, lamb, seafood, beef or whatever you enjoy for dinner. Back in the day, I loved it with roasted chicken or fried fish along with spinach, broccoli or green beans. And don't forget the red Jell-O cubes or fresh-baked pie for dessert!
Note: 30Seconds is a participant in the Amazon affiliate advertising program and this post contains affiliate links, which means we may earn a commission or fees if you make a purchase via those links.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8
Ingredients
- 1 pound eggplant (about 2 medium), peeled and cut into 1-inch cubes
- 4 tablespoons butter
- 1 onion, chopped
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped celery
- 1/4 cup chopped red bell pepper
- 2 - 3 green onions, chopped (optional)
- 8 ounces dry breadcrumbs (see Recipe Notes)
- 2 eggs
- 3/4 cup evaporated milk
- 1/4 teaspoon ground sage (or to taste)
- 1 1/2 cups grated cheddar cheese
Helpful Products
- Box Grater
- Colander
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Skillet
- Salt and Pepper
- Baking Dishes
- Grater
- Aluminum Foil
- Airtight Containers
- Pepper Grinder
- Wooden Spoon
- Vegetable Peeler
Recipe Notes
- Chop the vegetables in similar-size pieces so they cook evenly.
- Try other cheeses for the topping like Monterey Jack, gruyere, white cheddar, American or your favorite cheese blend. You want the cheese gooey, so wait until the last few minutes of baking to add it.
- I used a bag of herb-seasoned stuffing breadcrumbs, which added even more flavor. Highly recommend!
- Some people like to soak their eggplant in salt to remove any bitterness. I never do this step, but if you prefer do that before making the recipe.
- The original recipe called for a small jar of pimentos, but I didn't have one, so instead used chopped red bell pepper.
- Store any leftover casserole covered in the fridge for up to five days.
Here's how to make it:
- Put the eggplant cubes into a skillet. Season with salt.
- Cover with water, bring to a simmer and cook until eggplant is tender, about 5 minutes. Drain well and set aside.
- Melt the butter in the same skillet. Add the onion, green bell pepper, red bell pepper, celery and green onions. Season with a little salt and black pepper. Cook until vegetables are tender, about 3 to 5 minutes.
- Turn off the heat. Add the breadcrumbs, eggs, evaporated milk and ground sage. Season with more salt and black pepper.
- Put the eggplant back into the skillet. Stir to combine.
- Spread the mixture into a lightly oiled 2-quart baking dish.
- Cover with the lid or aluminum foil. Bake in a preheated 350-degree F oven for about 30 minutes.
- Sprinkle on the cheese during the last 5 minutes of baking.
- Serve immediately.
Nutrition Facts Per Serving
Calories: 314
Total Fat: 17.2g
Saturated Fat: 9.4g
Cholesterol: 131mg
Sodium: 417mg
Total Carbohydrate: 27.8g
Dietary Fiber: 4g
Total Sugars: 4.8g
Protein: 13.4g
Vitamin D: 15mcg
Calcium: 302mg
Iron: 3mg
Potassium: 302mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.
Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily.
Related Products on Amazon We Think You May Like:
30Second Mobile, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
join discussion