This Copycat Cafeteria-Style Eggplant Casserole Recipe Is a Bite of History Casseroles Side Dishes Vegetables Vegetarian Copycat Recipes

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, green bell pepper, celery, dry breadcrumbs, eggs, evaporated milk, ground sage and cheddar cheese. (Check out the health benefits of eggplant.)

Tip: I used a bag of herb-seasoned stuffing breadcrumbs, which added even more flavor. Highly recommend!

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!

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
• 2 eggs
• 3/4 cup evaporated milk
• 1/4 teaspoon ground sage (or to taste)
• 1 1/2 cups grated cheddar cheese

Here's how to make it: 

1. Put the eggplant cubes into a skillet. Season with salt. (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.)
2. Cover with water, bring to a simmer and cook until eggplant is tender, about 5 minutes. Drain well and set aside.
3. 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. (The original recipe called for a small jar of pimentos, but I didn't have one, so instead used chopped red bell pepper.)
4. Turn off the heat. Add the breadcrumbs, eggs, evaporated milk and ground sage. Season with more salt and black pepper.
5. Put the eggplant back into the skillet. Stir to combine.
6. Spread the mixture into a lightly oiled 2-quart baking dish.
7. Cover with the lid or aluminum foil. Bake in a preheated 350-degree F oven for about 30 minutes.
8. Sprinkle on the cheese during the last 5 minutes of baking. (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.)
9. Serve immediately. Store any leftover casserole covered in the fridge for up to five days.

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. 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.

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