Baked Eggplants
A creamy baked eggplant casserole brimming with savory herbs, crunchy crumbs, and gooey cheese – perfect for a comforting vegetarian main or a side that dazzles at gatherings.
Ingredients
Instructions
- Mix the cooked eggplants, eggs, bread crumbs, evaporated milk, pepper, sage, and salt in a bowl until well combined.
- Transfer the mixture into a greased casserole dish.
- Sprinkle grated Cheddar cheese over the top.
- Bake at 350°F for 20 minutes or until the cheese is bubbly and golden.
Tips & Substitutions
For a creamy texture, consider using ricotta cheese instead of evaporated milk. If you'd like to add more flavor, try incorporating some minced garlic or chopped onions into the eggplant mixture. For a gluten-free option, substitute bread crumbs with crushed gluten-free crackers or almond flour. This recipe can also be made with zucchini for a delicious variation.
Serving Suggestions
Serve this baked eggplant dish as a hearty main course alongside a fresh garden salad or crusty bread. It pairs beautifully with Mediterranean recipes, making it a great addition to any Mediterranean-themed dinner. For a complete meal, consider serving it with a side of roasted vegetables or quinoa.
Storage & Reheating
Store any 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 15-20 minutes, or until warmed through. You can also microwave individual portions for about 1-2 minutes, but the oven will help maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Eggplants contains roughly 345 calories, with 5g protein, 61g carbohydrates, and 10g fat. It is an excellent source of vitamin C (23% 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 recipe ahead of time?
Yes, you can prepare the eggplant mixture a day in advance and store it in the refrigerator. Just assemble it in the casserole dish and bake it when you're ready to serve. This is a great way to save time on busy days.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water, let sit for a few minutes). These alternatives will help bind the mixture while keeping it vegetarian.
Can I freeze baked eggplants?
Yes, you can freeze the baked eggplants. Allow them to cool completely, then wrap tightly in plastic wrap and store in a freezer-safe container. They should keep well for up to 2 months. Thaw in the refrigerator before reheating.
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).