You are here: Home » Recipes » Eggplant Casserole with Velveeta Eggplant Casserole with Velveeta Recipe by American Profile Yield 6-8 servings Tomatoes and green chiles add a little spice to this simple casserole PrintEmail "This recipe was a favorite at my church socials - the teens loved it. And my family loves it, too." Ingredients 2 medium-size eggplant2 cups eggs, well-beaten1 fluid ounce flour, for dredging1 to 2 tablespoon oil1 pound Velveeta or similar product1 (10-ounce) can tomatoes and green chilies1 dash cumin Instructions Preheat oven to 350F. Wash and peel eggplant. Cut into 1/4-inch slices. Dip into egg, then into flour. Brown on both sides in oil in a skillet over medium heat. Set aside. Melt Velveeta. Add tomatoes and cumin. Mix until creamy. In a 9-by-11-inch dish, layer eggplant and Velveeta mixture until all is used. Should make three layers. Bake about 15 minutes. Cooked sliced or shredded chicken may be added for a complete meal. Tips From Our Test Kitchen: Serve with fresh sliced tomatoes. —Recipe by Pat Simmons, Batesville, Ark.