Vegetable Cheese Bake (Eggplant Pizza)
A hearty vegetable cheese bake featuring eggplant, mushrooms, and peppers, layered with stuffing and cheese, baked to perfection—perfect for a comforting vegetarian meal.
Ingredients
- 4 Tbsp. margarine ⓘ
- 1 onion, coarsely chopped ⓘ
- 1 large green pepper, seeded and cut into 1 inch squares ⓘ
- 1/2 lb. fresh mushrooms, sliced ⓘ
- 1 small eggplant, pared and cut into 1 inch cubes ⓘ
- 4 tomatoes, chopped ⓘ
- 1 tsp. salt ⓘ
- 1/8 tsp. pepper
- 1 cup herb seasoned stuffing mix ⓘ
- 2 cups shredded cheese ⓘ
Instructions
- In a large skillet, heat the margarine.
- Saute the onion and green pepper for three minutes.
- Add the eggplant and mushrooms and saute for 3 minutes.
- Add the chopped tomatoes and seasonings, then cook for 1 minute.
- Spread the stuffing mix over the bottom of a casserole dish.
- Layer half of the vegetable mixture, then one cup of shredded cheese, and the remaining vegetable mixture.
- Bake the casserole at 350°F for 30 minutes.
- Sprinkle the remaining cheese on top and bake for an additional 10 minutes.
Tips & Substitutions
For a richer flavor, consider adding garlic or fresh herbs like basil or oregano to the vegetable mix. If you're looking for a lighter option, swap the margarine for olive oil. You can also use zucchini or bell peppers instead of eggplant if preferred. Feel free to experiment with different types of cheese for varied taste. This dish is great for using up leftover vegetables.
Serving Suggestions
Serve this Vegetable Cheese Bake hot from the oven with a side salad or garlic bread for a complete meal. It pairs beautifully with Potluck Melon Salad for a refreshing contrast. This dish is perfect for gatherings or as a hearty vegetarian option during the week, and it can be enjoyed as a main course or a side dish.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F until heated through, about 15-20 minutes. You can also microwave individual portions for a quick reheating option, but the oven will keep the texture crispier.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Cheese Bake (Eggplant Pizza) contains roughly 1001 calories, with 7g protein, 18g carbohydrates, and 103g fat. It is an excellent source of vitamin C (85% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 2843mg per serving (124% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the vegetable mixture and layer the casserole in advance. Cover it and refrigerate for up to 24 hours. When ready to bake, simply add a few extra minutes to the cooking time to ensure it's heated through.
What can I substitute for the stuffing mix?
If you can't find herb seasoned stuffing mix, you can use breadcrumbs mixed with dried herbs like thyme and rosemary. Alternatively, crushed crackers or even cooked rice could work in a pinch, although it may alter the texture slightly.
Is this dish suitable for freezing?
Yes, you can freeze the Vegetable Cheese Bake before baking. Wrap it tightly in plastic wrap and then in foil for up to 3 months. Thaw in the refrigerator overnight before baking as directed. This is a great way to prepare meals in advance.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).