Eggplant Casserole with Velveeta

  • Yield: 6-8 servings

"This recipe was a favorite at my church socials - the teens loved it. And my family loves it, too."


2 medium-size eggplant
2cups eggs, well-beaten
1fluid ounce flour, for dredging
1 to 2tablespoon oil
1pound Velveeta or similar product
1 (10-ounce) can tomatoes and green chilies
1dash cumin


  1. Preheat oven to 350F.
  2. Wash and peel eggplant. Cut into 1/4-inch slices. Dip into egg, then into flour.
  3. Brown on both sides in oil in a skillet over medium heat. Set aside.
  4. Melt Velveeta. Add tomatoes and cumin. Mix until creamy.
  5. In a 9-by-11-inch dish, layer eggplant and Velveeta mixture until all is used. Should make three layers.
  6. 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.

Nutritional Info *per serving

  • Iron 4%