Dodo'S Eggplant Casserole
A hearty eggplant casserole with savory herbs, cheese, and tender eggplant, perfect for a comforting vegetarian meal suitable for family dinners or casual gatherings.
Ingredients
Instructions
- Spray a heavy saucepan with Pam.
- Lightly brown the chopped onion and minced garlic.
- Add the peeled and cubed eggplant and water or broth; cook covered until tender, stirring occasionally.
- Pour the cooked mixture into a greased casserole dish.
- Beat the whole egg and egg white until frothy.
- Pour the beaten eggs over the cooked eggplant mixture.
- Sprinkle with herb seasoning and shredded low-fat cheese.
- Bake in a 350°F oven for 25 to 30 minutes until the cheese is melted and bubbly.
Tips & Substitutions
For a richer flavor, consider adding diced tomatoes or bell peppers to the eggplant mixture. If you don't have herb seasoning, a mix of dried basil and oregano works well. To enhance the dish, try swapping the low-fat cheese for a sharper cheese variety. If you're looking for a quicker option, pre-cooked eggplant can save time during your preparation.
Serving Suggestions
This eggplant casserole is delightful on its own but pairs beautifully with a side of mixed greens or crusty bread. For a complete meal, serve it alongside Laura'S Potato Salad, which adds a refreshing contrast. You can also garnish with fresh parsley or a dollop of yogurt for added creaminess.
Storage & Reheating
Allow the casserole to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for about 1-2 minutes or bake in a preheated oven at 350°F until warmed through, about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Dodo'S Eggplant Casserole contains roughly 305 calories, with 7g protein, 45g carbohydrates, and 11g fat. It is a good source of protein (14% of the Daily Value) and calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 508mg per serving (22% 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 recipe?
Yes, you can use frozen eggplant, but be sure to thaw and drain it well to avoid excess moisture in the casserole. This may slightly alter the texture, but it will still be delicious.
How can I make this dish vegan?
To make this casserole vegan, replace the whole egg and egg white with a flaxseed or chia seed mixture (1 tablespoon of seeds mixed with 2.5 tablespoons of water per egg). Additionally, use a plant-based cheese substitute to maintain the creamy texture.
What can I serve this casserole with?
This eggplant casserole pairs well with a simple green salad or steamed vegetables for a light meal. It also complements hearty dishes like Tammy'S Potato Soup, creating a balanced dinner option for family or guests.
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).