Eggplant Casserole

Eggplant Casserole with Cheese
Number of Servings: 
Serves 6


  • 1 large eggplant, peeled and cubed
  • 1 small onion chopped
  • salt and pepper to taste
  • 4 Tbsp unsalted butter
  • 4 Tbsp flour
  • 1 14 cup 1% milk
  • 1 green pepper, chopped
  • 34 cup grated sharp cheddar cheese
  • 4 Tbsp chili sauce
  • 2 egg yolks
  • 2 egg whites


  1. Cook eggplant in boiling water with onion, salt, and pepper until tender. Drain.
  2. Melt butter in in a saucepan over low heat. Add flour; blend well. Add milk gradually, stirring, until blended.
  3. Continue cooking over low heat, stirring, until thickened.
  4. In a bowl, combine sauce, chopped onion, chopped pepper, cheese, slightly beaten egg yolks, chili sauce and drained eggplant.
  5. Fold in stiffly beaten egg whites.
  6. Bake 40 minutes at 350°. 
Nutrition Info: 
238 Calories, 16 g Fat, 14 g Carbohydrates (1 g Dietary Fiber, 6 g Sugar) 10 g Protein, 111 mg Cholesterol, 351 mg Sodium


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The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.