Eggplant Loaf

Photo by Zen Chung,

From the kitchen of Catherine Burcin


In a 2 1/2 quart saucepan combine:

1 medium eggplant (about 1 lb) peeled & cut into 1″ cubes

2 c water

1/2 tsp salt

Bring to a boil & cook for 5 minutes.

Drain well & set aside.

In a medium bowl combine:

12 saltines, made into crumbs

1 Tbsp plus

1 tsp margarine, melted

Reserve 1/2 of crumb mixture.

To remaining crumbs add:

2/3 c cream cheese, softened (5 1/2 oz)

2 oz cheddar cheese, shredded

1/2 c diced onion

1/4 tsp pepper

couple dashes Worcestershire sauce

couple dashes hot sauce

1/4 tsp salt

Mix well.

Add to eggplant & stir to combine.

Spray a 9x5x3 loaf pan with non-stick cooking spray.

Transfer eggplant mixture to pan & sprinkle with reserved crumb mixture.

Bake @ 350, 45 minutes or until lightly browned.

Reheats terrifically in the microwave.


  • I know this sounds awful but it is great. How could anything with cream cheese & cheddar cheese not be terrific?