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Eggplant con Queso

Eggplant con Queso

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Eggplant casserole baked with Cheddar cheese, cream and bread crumbs.

Ingredients {{adjustedServings}} servings

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Original recipe yields 3 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 27.9 g
  • 43%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 330 mg
  • 13%

Based on a 2,000 calorie diet


  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Boil and drain eggplant. Mix in 1/2 cup of cheese and bread. Spoon into small casserole dish.
  3. In a small bowl combine cream, flour and poultry seasoning. Pour over eggplant mixture and sprinkle the top with the remaining 1/2 cup cheese.
  4. Bake in preheated oven for 30 minutes.
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My husband and I love eggplant but dont like all the oil with frying so this recipe was really great. We substituted sour cream for the whipping cream and did not boil the eggplant first; just to keep the eggplant firmer and less fat. Really yummy!


YUM YUM! Very pleased with this! Changed it a bit though. I added 2 cloves of garlic, used 200ml of cooking cream to make it more saucey. I only had a 1/4 cup of cheddar so used 1/2 cup parmesan. I don't live in the US so I don't know what poultry spice is so I used half a veg stock cube. Will be making this again and eating the leftovers for lunch tomorrow.


I liked this recipe a lot! My husband thought it was excellent as well. I will mention that this recipe is for those who have had eggplant before. I used half mayo half reconstituted milk and I didn't boil the eggplant. I didn't add the spices either and instead added a fourth a cup of salsa. I also used bread crumbs instead of cubes. I mixed it all together and sprinkled with half the cheese. I didn't skin the eggplant either because most of the good nutrients are in the skin.