Baked Eggplant Casserole
A hearty baked eggplant casserole with savory vegetables and seasoned bread crumbs, topped with melted cheese—perfect for vegetarians and comforting family dinners.
Ingredients
Instructions
- Cut peeled eggplant into 1-inch cubes and soak overnight in salt water in the refrigerator.
- Drain eggplant and place in a pan. Cover with water and cook until tender.
- Soak bread crumbs in milk.
- Saute chopped onion, green pepper, and chopped celery in melted oleo about 15 minutes or until tender.
- Combine cooked eggplant, soaked bread crumbs, and sautéed vegetables.
- Add beaten eggs, chopped pimiento, salt, and sage. Blend thoroughly.
- Place the mixture in a greased baking dish.
- Bake at 350°F for 45 minutes.
- Top with grated cheese and return to oven until cheese melts.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of evaporated milk. If you're out of oleo, butter or margarine can serve as a suitable substitute. To enhance flavor, add garlic to the sautéed vegetables. If you prefer a bit of heat, consider incorporating red pepper flakes. This dish is adaptable and fits well within vegetarian recipes.
Serving Suggestions
This baked eggplant casserole pairs beautifully with a fresh garden salad or steamed vegetables for a complete meal. You can also serve it alongside grilled meats or crusty bread for added texture. For a delightful finish, consider serving slices with a dollop of tangy yogurt or sour cream. Browse more American recipes for complementary dishes.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 20 minutes, or until heated through. You can also microwave individual portions, but be cautious not to overheat, which can make the eggplant soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Eggplant Casserole contains roughly 306 calories, with 7g protein, 43g carbohydrates, and 12g fat. It is a good source of calcium (16% of the Daily Value), protein (14% of the Daily Value), and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 493mg per serving (21% 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 use frozen eggplant for this casserole?
While fresh eggplant is recommended for the best texture, you can use frozen eggplant if necessary. Just make sure to thaw and drain it thoroughly to remove excess moisture before incorporating it into the recipe.
What can I substitute for pimiento?
If pimiento is unavailable, you can substitute with roasted red peppers or even chopped olives for a different flavor profile. Each option will add a unique twist to the casserole while maintaining the overall taste.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. Just add an additional 10-15 minutes to the baking time if baking straight from the refrigerator.
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).