Dollie'S Eggplant Casserole
A hearty eggplant casserole with cheesy, tomato and onion flavors, perfect for comforting family dinners or vegetarian mains that are easy to prepare and satisfying.
Ingredients
Instructions
- Peel and cook the eggplant in water; drain and mash.
- Add salt and pepper to the mashed eggplant.
- Saute chopped onion in oleo until translucent.
- Mash canned tomatoes and mix with the cooked onion.
- Combine the tomato-onion mixture with the mashed eggplant.
- Add beaten eggs and cornbread crumbs to the mixture and mix well.
- Grease a casserole dish and spoon in the mixture.
- Cover with milk and top with grated Cheddar cheese.
- Bake at 375°F until hot through and the cheese is melted.
Tips & Substitutions
For a richer flavor, consider roasting the eggplant instead of boiling it. You can substitute the cornbread crumbs with crushed crackers for a different texture. If you're short on time, pre-made cornbread can be used. Experiment with adding herbs like basil or oregano to enhance the dish. This casserole can also be made vegetarian by using a plant-based oleo and cheese.
Serving Suggestions
Serve the eggplant casserole warm, garnished with fresh herbs if desired. It pairs beautifully with a simple side salad or steamed vegetables for a complete meal. For a heartier option, consider serving it alongside a slice of Three Grain Bread. This dish can be a fantastic centerpiece for gatherings or family dinners, complementing other vegetarian recipes effortlessly.
Storage & Reheating
Leftover eggplant casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in a preheated oven at 350°F until warmed through, about 20 minutes. Alternatively, you can microwave individual portions for 1-2 minutes, ensuring the cheese remains melty.
Nutrition & Diet Analysis (per serving)
Each serving of Dollie'S Eggplant Casserole contains roughly 619 calories, with 14g protein, 103g carbohydrates, and 18g fat. It is an excellent source of calcium (36% of the Daily Value), protein (27% of the Daily Value), and iron (22% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1038mg per serving (45% 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 fresh tomatoes instead of canned for this recipe?
Yes, you can definitely use fresh tomatoes instead of canned. Just be sure to peel and chop them before adding to the dish. You may need to adjust the cooking time slightly since fresh tomatoes can have a higher moisture content, but they will add a lovely fresh flavor.
How can I make this dish gluten-free?
To make the eggplant casserole gluten-free, substitute the cornbread crumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Ensure that any cheese used is also gluten-free, and check the labels of all other ingredients to avoid hidden gluten.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the point of baking and then cover and refrigerate it for up to 24 hours. When ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
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).