• 1 large eggplant; peeled and diced
  • 1 egg
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon sage
  • 1/4 teaspoon celery seed
  • 1/2 teaspoon parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 5-6 bread slices cut into 1-2" pieces
  • 1/2 cup Parmesan; grated Cheese

Easy and quick!  Great with baked chicken.


  1. Peel eggplant and cut into 1-2″ pieces.  Cover with water in a saucepan and boil until tender.
  2. Drain; reserving liquid.  Return eggplant to saucepan; mash with a fork or potato masher.
  3. Add egg, flour, butter, poultry seasoning, sage, celery seed and parsley; stir until combined, adding reserved liquid if needed.
  4. Cut bread into 1″ pieces and brown in 1 tablespoon olive oil on stove top   Pour over eggplant mixture; combine adding more reserved liquid if needed.
  5. Pour into a baking dish; top with grated Parmesan cheese.
  6. Bake in 350 degrees oven 30  minutes.

Note:  To make this dish even quicker; substitute  1 package Pepperidge Farm Country Style Stuffing for bread and eliminate poultry seasoning, sage, celery seed and parsley.