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Pepper Jack Eggplant and Mushrooms

Pepper Jack Eggplant and Mushrooms This casserole gets its spicy kick from the pepper jack cheese. For the meaty texture, Crimini mushrooms and vegetarian sausage crumbles are added. The blend is very nice.

Serves 4-6.


  • 1 Tbsp olive oil
  • 1 c onion, minced
  • 2 cloves garlic, minced
  • 8 oz Crimini mushrooms, halved
  • 1 medium eggplant, cut in 1/2 inch cubes (about 2 cups)
  • 1/2 tsp salt
  • 1/2 tsp ground Indian bay leaf or cinnamon
  • 1 tsp dry mint
  • 2 Tbsp water
  • 1 c tomatoes, diced
  • 4 oz vegetarian sausage crumbles (such as those by MorningStar Farms)
  • 2 Tbsp margarine or butter
  • 2 Tbsp all purpose flour
  • 1/2 tsp salt
  • 1 c milk
  • 1 c pepper jack cheese, shredded


  1. Preheat the oven to 350 degrees F and oil a 9 x 9 x 2 inch baking dish.
  2. Saute the onions in the olive oil for about 3 minutes over medium heat.
  3. Add the garlic and stir well.
  4. Add the mushrooms, eggplant, salt, Indian bay leaf, mint and water.
  5. Saute for about 5 minutes, or until the eggplant and mushrooms have deepened in color.
  6. Stir in the tomatoes and sausage crumbles and place this mixture in the prepared dish.
  7. In a small saucepan over medium heat, melt the margarine and stir in the flour and salt until bubbly.
  8. Add the milk and whisk until thick and beginning to bubble.
  9. Take off heat and stir in the cheese.
  10. Spoon this creamy sauce evenly over the vegetable mixture and bake 30 minutes.
  11. Brown under the broiler for 2 minutes if desired.
  12. Serve hot with potatoes or rice.

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