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Close-up of a portion of eggplant casserole on a light grey plate, showcasing texture and color.

Easy Eggplant Casserole – Hearty & Flavorful!

A delicious and hearty eggplant casserole that combines tender eggplant with crunchy saltine crackers, baked to perfection.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dairy
  • 1 pint half-and-half
  • 1 stick butter
Seasonings
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Vegetables
  • 4 cups eggplant, peeled and cut into small pieces about 1/2-inch cubes
Crackers
  • 88 single saltine cracker squares saltine crackers broken into crumbs

Method
 

  1. Soak eggplant in salted water overnight, then drain.
  2. Cook eggplant in boiling salted water for 20 minutes, then drain.
  3. Preheat oven to 350°F (175°C).
  4. Layer a third of cracker crumbs in a casserole, add 2 cups eggplant, season with salt and pepper, then add butter pieces. Repeat layers and top with remaining crumbs and butter.
  5. Pour half-and-half over layers and bake for 1 hour until top browns.

Notes

Ensure eggplant is fully drained to prevent excess moisture.