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.
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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
- Eggplant with Flavor: A fresh, exciting way to enjoy this underrated veggie
- Veggie Variety: A break from the usual broccoli and green beans
- 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.
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.
How to Make Vegetarian Eggplant Dressing
Grill or sauté cubed eggplant until golden brown. Set aside.
Sauté onions, celery, peppers, garlic, sage, and mushrooms in butter until softened.
Sprinkle flour over the veggies, stir in milk, and cook until thickened.
Add green chiles, eggplant, corn and cornbread crumbs, and seasoning. Stir to combine.
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.
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!
Vegetarian Eggplant Dressing with a Cheesy Twist
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
- 1½ 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.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.