Vegetarian Eggplant Dressing with a Cheesy Twist

Sneak Preview: This Vegetarian Eggplant Dressing is a flavorful, veggie-packed twist on traditional Southern comfort food. It’s a hearty side dish or a satisfying vegetarian main course with a Southwestern kick.

Vegetarian Eggplant Casserole is ready to eat.Pin

As an Amazon Associate, I earn from qualifying purchases.

Have you watched Heartland? The young neighbor Mallory has a way of calling things like she sees them. When presented with Shepherd’s Pie, she famously quipped, “It looks more like something the shepherd stepped in.”

Now, while eggplant’s not winning any beauty contests, I promise this dish is way tastier than it looks. Cooked eggplant might not be photogenic, but it sure is flavorful.

What Makes This Recipe Special

  1. Eggplant with Flavor: A fresh, exciting way to enjoy this underrated veggie
  2. Veggie Variety: A break from the usual broccoli and green beans
  3. Leftover Makeover: Transform cornbread, rice, or quinoa into something delicious

If you often have leftover cornbread, you might want to try this recipe for Green Chile and Yellow Squash Casserole. However, if you need a cornbread recipe, this Sweet Jalapeno Cornbread is our favorite.

Eggplant dressing with leftover cornbread with a serving spoon.Pin

Ingredients and Substitutions

  • EGGPLANT:
    • Peel larger or older eggplants for better texture
    • Smaller ones can stay unpeeled.
  • ONIONS:
    • Use white or yellow onion
    • Save time with frozen chopped onions.
  • CELERY:
    • Did you know celery freezes well? Perfect for recipes like this.
  • RED BELL PEPPERS:
    • Yellow or orange peppers also work.
    • Green peppers add a slightly bitter flavor that some like
  • MUSHROOMS:
    • Fresh white button mushrooms are great options.
  • MILK:
    • Use whatever type of milk you have on hand
  • SAGE:
    • No sage? Substitute poultry seasoning, thyme, or savory
  • GREEN CHILES:
    • Chopped canned chiles lend a Southwestern kick
  • CORN:
    • Fresh corn is best
    • Frozen works fine
  • CORNBREAD:
    • Leftover cornbread is ideal. No cornbread?
    • Substitute rice or quinoa
  • CHEDDAR CHEESE:
    • Medium, sharp, or extra sharp—your call!

Keeping Eggplant Delicious (Not Mushy)

Say no to boiled eggplant! Instead, grill it on a grill pan or sauté it with a little olive oil for better texture. It stays tender without turning into mush.

grilling eggplant in a grill pan to keep it from getting mushyPin

How to Make Vegetarian Eggplant Dressing

browning eggplant cubesPin
1. Cook the Eggplant
Grill or sauté cubed eggplant until golden brown. Set aside.
Sauteing the vegetables to make them soft.Pin
2. Prepare the Vegetables
Sauté onions, celery, peppers, garlic, sage, and mushrooms in butter until softened.
Stir and cook until white sauce thickensPin
3. Make the Sauce
Sprinkle flour over the veggies, stir in milk, and cook until thickened.
Combine the whole mixture before pouring into a serving dish.Pin
4. Assemble
Add green chiles, eggplant, corn and cornbread crumbs, and seasoning. Stir to combine.
sprinkle baked casserole with cheesePin
5. Bake and Add Cheese
Transfer everything to an ovenproof dish and bake at 350°F for 20-25 minutes.
Pull the dish out of the oven and sprinkle it with cheese. Place the dish back into the oven for an additional ten minutes.
baked southwestern Eggplant Dressing covered with melted cheesePin
Serve hot as an entree or side dish. A sprinkling of parsley is a nice addition.

Variation

For a heartier option, stir in cooked ground beef, pork, or chicken with the cornbread mixture.

Frequently Asked Questions

Do I need to soak eggplant before cooking?
Nope! Grilling or sautéing is all you need for this recipe.

Can I freeze this casserole?
Yes! Once cooled, store it in an airtight container and reheat in the oven or microwave.

Parting Thoughts: This dish is more than just “dressing.” Pair it with brisket, ribs, or grilled sausage for a crowd-pleasing combo that’s anything but ordinary.


Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!

baked southwestern Eggplant Dressing covered with melted cheesePin
Yield: 8 servings

Vegetarian Eggplant Dressing with a Cheesy Twist

Vegetarain Eggplant Dressing is a veggie-packed dish with Southwestern flavors. Made with eggplant, veggies, green chiles, and cornbread and topped with Cheddar, it’s a hearty side or vegetarian main course that’s easy to customize. Perfect for using up leftover cornbread!
5 from 2 votes
PRINT RECIPE PIN RECIPE
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Ingredients
 

  • 1 small to medium eggplant,
  • 2 tablespoons butter
  • ½ cup (80 g) onions, chopped
  • ½ cup (50 g) celery, chopped
  • ¼ cup (37 g) red pepper, chopped
  • 1 teaspoon garlic, minced
  • 4 ounce (113 g) button or portobello mushrooms, sliced
  • 1 teaspoon ground sage
  • 1 tablespoon unbleached all-purpose flour
  • 1 cup (227 g) low-fat milk
  • 1 4-oz can (113 g) can chopped green chiles
  • 1 cup (154 g) corn, fresh or frozen
  • cups (153 g) stale cornbread, crumbled
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 2 oz (56 g) Cheddar cheese, shredded

Instructions

Cook the Eggplant

  • Use greased grill pan or skillet to cook slices of 1 small to medium eggplant, , flipping when browned. See the picture above. Set aside.

Prepare the Vegetables

  • Melt 2 tablespoons butter in a large skillet. Add ½ cup (80 g) onions, chopped , ½ cup (50 g) celery, chopped , ¼ cup (37 g) red pepper, chopped , and 1 teaspoon garlic, minced and saute until soft. Add 4 ounce (113 g) button or portobello mushrooms, sliced and 1 teaspoon ground sage to the skillet and cook another 3-4 minutes.

Make the Sauce

  • Sprinkle 1 tablespoon unbleached all-purpose flour over the cooked veggies. Stir to distribute evenly. Add 1 cup (227 g) low-fat milk and continue to stir until thickened. Add cooked and chopped eggplant, a 1 4-oz can (113 g) can chopped green chiles,1 cup (154 g) corn, fresh or frozen, and 1½ cups (153 g) stale cornbread, crumbled, stirring gently. Season with½ teaspoon salt and Freshly ground black pepper.

Assemble

  • Add cooked and chopped eggplant, a 1 4-oz can (113 g) can chopped green chiles,1 cup (154 g) corn, fresh or frozen, and 1½ cups (153 g) stale cornbread, crumbled, stirring gently. Season with½ teaspoon salt and Freshly ground black pepper.

Bake and Add Cheese

  • Cook at 350˚F (180˚C) for 20-25 minutes. Sprinkle 2 oz (56 g) Cheddar cheese, shredded over the top during the last 10 minutes.

Nutrition

Serving: 1serving | Calories: 138kcal | Carbohydrates: 12g | Protein: 8g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 447mg | Potassium: 314mg | Fiber: 3g | Sugar: 5g | Vitamin A: 455IU | Vitamin C: 10mg | Calcium: 101mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.
My Amazon Store

4.50 from 2 votes (2 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




5 Comments

  1. Bobbie Bentneedle says:

    My husband’s beloved grandma used to make eggplant dressing – and I’ve missed it for years now. Don’t think this is the same recipe as her’s since she used stovetop stuffing mix in her’s but this sounds mighty tasty, so I’ll try this out on the clan ;0}

    1. Bobbie,
      For years, Wyatt’s cafeteria used to make an eggplant dressing with white bread. I think it was quite popular. Wonder if Grandma’s recipe was anything like that one. Thanks for writing.

      1. The Wyatts eggplant dressing is what I want to make!! It wascso good..do yiu have tge recipe??

        1. That was a good recipe. I used to have it but can’t find it now. Did you try to Google it? paula

  2. Eggplant in its natural state is one of the most beautiful vegetables ever- so many gorgeous shades of purple and pink. Cooked eggplant however will never win any beauty contest, but I can forgive it because it is just so delicious! This sounds like a great way to prepare it. 🙂