Corn and Eggplant Recipe: Mixed Veggies to Celebrate Summer

Name: Corn and Eggplant Casserole
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 tablespoons olive oil; 1/2 cup onions, chopped; 1/4 cup green bell peppers, chopped; 1 clove fresh garlic, chopped; 1 cup fresh or frozen sweet corn; 1 medium eggplant, peeled and diced ((smaller pieces if you're skittish about eggplant)); 1 medium tomato, diced; 1 tablespoon fresh basil (chopped); 1 cup soft bread crumbs; 2 slices bacon, fried and crumbled ((optional)); salt and pepper to taste; 1 cup Cheddar cheese (shredded)

Last updatedJanuary 16, 2022

17 Comments

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Sneak Preview: This delightful Corn and Eggplant Recipe combines eggplant, fresh corn, tomatoes, onions, peppers, basil, and cheese in a glorious side dish. Celebrate summer with these fresh vegetables.

Baked eggplant and corn casserole recipe celebrates the fresh flavors of summer.

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One hundred-degree-plus temperatures are stagnating around us like a lazy fog here in Texas.

My motivation and inspiration in the kitchen have melted away faster than frozen-hard butter melts in a microwave. Because of the high temperatures, cooking seems like a lot of trouble. If I do cook, it’s mostly without a recipe.

Can you relate?

All this means I have been pulling out my familiar but simple favorites like this Corn and Eggplant Casserole. It’s perfect for people who want to eat more veggies but are tired of green beans and carrots.

If you’re interested in more sidedishes with eggplant or aubergine, check out this Roasted Eggplant and Potatoes or Meatball Ratatouille Soup for something a little heartier.

Happy Cooks Speak Up:

“I just wanted to thank you for this recipe – I made it last week and it was divine! I threw in a yellow squash since our garden is currently overflowing. Simple and delicious!”–Jessica M.

Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

Corn and Eggplant Casserole

Paula Rhodes

Combine eggplant with other garden-fresh veggies for a delightful summer side dish or vegetarian entree.

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5 from 9 votes

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Prep Time 20

Cook Time 25

Total Time 45

Course Vegetables and Side Dishes

Cuisine American

Servings servings

Calories 267 kcal

Ingredients

2 tablespoons (28 g) olive oil
½ cup (80 g) onions, chopped
¼ cup (37 g) green bell peppers, chopped
1 clove fresh garlic, chopped
1 cup (164 g) fresh or frozen sweet corn
1 medium (458 g) eggplant, peeled and diced – (smaller pieces if you’re skittish about eggplant)
1 medium (100 g) tomato, diced
1 tablespoon fresh basil – chopped
1 cup (108 g) soft bread crumbs
2 slices (50 g) bacon, fried and crumbled – (optional)
salt and pepper to taste
1 cup (113 g) Cheddar cheese – shredded

Instructions

Heat 2 tablespoons (28 g) olive oil in a large skillet. Saute 1/2 cup (80 g) onions, chopped and 1/4 cup (37 g) green bell peppers, chopped until soft. Add 1 clove fresh garlic, chopped and 1 cup (164 g) fresh or frozen sweet corn. Saute a couple of minutes until the corn is slightly browned. Add 1 medium (458 g) eggplant, peeled and diced. Saute and stir until the eggplant starts to brown. Cover and allow to cook another 5-7 minutes or until eggplant begins to soften.
Add 1 medium (100 g) tomato, diced and cook another minute.
Add 1 tablespoon fresh basil, 1 cup (108 g) soft bread crumbs, and 2 slices (50 g) bacon, fried and crumbled (if using), and season with salt and pepper to taste Stir in half the 1 cup (113 g) Cheddar cheese and pour into a flat casserole dish. Sprinkle with the remaining cheese.
Bake at 350˚F (180˚C) for 20-25 minutes.

Notes

If it’s too hot to turn on the oven, put a lid on the skillet after you have added all ingredients and turn the heat down low ’til it’s heated through and the cheese is melted. If you’re grilling, put the covered skillet over indirect heat for similar results.

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Nutrition

Keyword corn and eggplant, corn and eggplant casserole, corn and eggplant recipe, eggplant recipe, eggplant with corn and tomatoes, vegetarian eggplant entree

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Paula Rhodes, author

I’m a retired home economist, wife, mother, grandmother, and creator of Saladinajar.com. I believe you don’t have to be a chef to find joy in creating homemade food worth sharing. Here you’ll find time-saving tips, troubleshooting advice, and confidence-inspiring recipes to make life in the kitchen more fun, appetizing, and satisfying.

17 Comments

Jessica McKnight says:

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I just wanted to thank you for this recipe – I made it last week and it was divine! I threw in a yellow squash since our garden is currently overflowing. Simple and delicious!

Reply
John says:

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I have just discovered your blog, and, after reading this post, I’m definitely a fan!

My mom will be 88 this fall, so I can relate to much of what you’ve said. I am fortunate that I have a great partner who is willing to let me stay home, so I can be with my mom. Two years ago, I was laid-off, and, truth to tell, it was exactly what I needed. My mom, my partner and I have lived together for several years, but, when I was working, I worked long hours and would come home to find that mom hadn’t eaten all day (she’s diabetic, among other things.) She just lost track of time, she said.

She doesn’t have dementia, or Alzheimer’s, thankfully … it’s just the normal slowing down in the brain. It’s so tough to watch.

My parents were in their 40s when I came along, and, my father died when I was 14, so it’s been mom and I for most of my life. Having older parents means I have been surrounded by older relations and older family friends, so I’ve watched so many of them age and die. I read your sentence, “…o I find myself hoping I myself will get run over by a truck and skip the whole growing old routine”, and I nod my head in agreement.

Here’s to our elder parents!

I’m glad I’ve discovered your beautiful blog !

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1. Paula says:
  
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  Hi John, Thank-you so much for your thoughtful words. Mom is doing well in her new living situation. Looking forward to celebrating her 94th birthday in another week. Have a good week. paula
  
  Reply
Jessica McKnight says:

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I just wanted to thank you for this recipe – I made it last week and it was divine! I threw in a yellow squash since our garden is currently overflowing. Simple and delicious!

Reply
Connie says:

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Hi, Just wanted to say thanks for the great ideal “salad in a jar” I made mine last week and enjoyed having fresh lettuce at my finger tips. I have a question about your glazed fresh strawberry pie. Can you use sugar free jello in place of the regular strawberry jello?Thanks again for a great blog with yummy recipes.

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1. Paula says:
  
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  I haven’t actually tried it myself but I can’t imagine why it wouldn’t work. Let me know how it turns out if you decide to try it. Paula
  
  Reply
Der says:

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I love the picture Paula! But I have to admit I can’t focus on the eggplant recipe with Grandmother’s yummy carrot cake looking back at me!!!!!
I am sure you and Bonnie have done a great job with her apartment. You are a great daughter!!!

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Susie says:

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looks yummy! like you, i’ll have to make it when i’m more in the mood to cook. didn’t you say something last week about this heat being about as bad as being snowed in? good way to think about it! the only way to be outside is to be in the water somewhere! your pool is a great hangout spot! continued prayers for y’all and grandmother during this time of transition/change. love you!

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Linda says:

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I totally relate to the changes you are going through. I lost my Mom last September, and she was 98. She had lived with us for 8 years, and the last year was difficult, because she had some dementia. I actually feel better after reading J. Beatty’s comment above, about feeling the “should have done more”, because I feel it every day.

I know what you mean about getting run over by a truck 🙂 – I feel for you and send you my prayers!

I’ve never cooked with eggplant, but I am feeling the tug after seeing your photo and recipe.

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J. Beatty Tx says:

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Thanks for the recipe…I love eggplant and corn so I’ll put it on the menu docket.

Re your Mom, both you and she will adapt…but be prepared for sad times…it will get better as she gets used to her new surroundings…let her make enough choices re her belongings as possible…let her take what she loves. I took care of my Mamma until her 89th birthday (unfortunately with not much help from her other children) and am so grateful I had the time to spend and care for her. However, even after almost 10 years of her departure, I, too, feel I “should have done more”…I think guilt, etc. just comes with the territory when you love someone as much as most love their Moms – we want only the best for them. May God bless your Mom and your family…it might be a bumpy road in the beginning but the road will soon smooth out.

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mimi says:

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Change is hard!. Hopefully your mother will get settled into her new place and you and your sister will have peace knowing that she is getting the best of care.
Your veggies look great and I have most of the ingredients growing in the garden.
Mimi

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Lorraine says:

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This vegetable medley look delicious. I just brought home 2 eggplant from the market because they look so good.

My mom is living in a very nice apartment right now but I don’t think she should be on her own. My sister and brother aren’t as concerned as I am. I know decisions will need to be made in the near future. Hope the transition goes well for your mom.

Reply
Vicki V says:

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Paula, your mom looks great for 93! I do understand and empathize with your feelings about the aging process. Longevity is in my genes, too. Two of my grandparents lived to be 90, and I have an aunt who is 93. My own mother is 84 and lives in a senior apartment, independently for now. We are getting ready to sell the family home. It is all just so mentally and emotionally taxing. At least your mother lives close, so that does help. Good luck with the many decisions you are making on your mother’s behalf.

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Kalyn says:

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Paula, I know it doesn’t make it any easier, but I understand exactly what you’re going through with your mom. Sending good thoughts for you while you go through this transition.

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Jill says:

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This sounds like some awesome comfort food! Best of luck with your mom’s transition. I don’t look forward to going through that with my parents.

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TheKitchenWitch says:

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Toasting to this dish and the awesome longevity in your family! Love the picture!

And now, after reading this, I feel ashamed to be whining about the heat here in Colorado! It’s nothin’ compared to Texas!

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1. Paula says:
  
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  Dana, my sister is here from Denver and she’s dying on the vine. Keeps telling me what the temps are back home–y’know, 90’s kind of stuff. Hopefully, your two little fish have a place to swim and keep cool.
  
  Reply

Corn and Eggplant Recipe: Mixed Veggies to Celebrate Summer