Dora Allin'S Scalloped Eggplant Casserole
A creamy, cheesy eggplant casserole with a tender texture and rich flavor, perfect for family dinners or comforting gatherings, showcasing classic Southern comfort food.
Ingredients
Instructions
- Boil the peeled and chopped eggplants until soft, then drain.
- Add butter, salt, and pepper to the eggplant, mixing well.
- Beat the eggs into the milk and add to the eggplant mixture.
- Add cracker crumbs and half of the grated cheese, then mix well.
- Pour the mixture into a greased casserole dish.
- Bake at 350°F (175°C) until firm throughout, about 45 to 50 minutes.
- During the final 10 to 15 minutes, sprinkle remaining cheese on top and allow it to melt.
Tips & Substitutions
To enhance the flavor, consider adding herbs like basil or oregano to the eggplant mixture. If you're looking for a lighter version, substitute the butter with olive oil and use low-fat milk. For extra crunch, try using panko breadcrumbs instead of fine cracker crumbs. This dish can be customized with different cheeses such as mozzarella or cheddar for varied flavors.
Serving Suggestions
This scalloped eggplant casserole pairs beautifully with a fresh salad, such as My Favorite Christmas Salad My Mother Made, or crusty bread for a complete meal. It also makes a great side dish for grilled meats or roasted vegetables. For a heartier option, serve it alongside Sissy's Upside Down Pizza.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F (175°C) for about 20-25 minutes until warmed through. You can also microwave individual portions, but be sure to cover them to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Dora Allin'S Scalloped Eggplant Casserole contains roughly 655 calories, with 6g protein, 46g carbohydrates, and 50g fat. It is a good source of calcium (19% of the Daily Value), iron (16% of the Daily Value), and protein (12% of the Daily Value). Note that it is relatively high in sodium, at 693mg per serving (30% 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 prepare this casserole in advance?
Yes, you can prepare the casserole a day ahead. Assemble it up to the baking step, cover, and refrigerate. When ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
What can I use instead of eggplants?
If eggplants are not available, zucchini or summer squash can be used as a substitute. They will provide a similar texture, but the flavor will be slightly different. Just be sure to adjust the cooking time accordingly, as zucchini may cook faster.
Is this recipe suitable for vegetarians?
Yes, this scalloped eggplant casserole is a delicious option for vegetarian recipes. With its hearty ingredients and savory flavors, it can serve as a satisfying main dish or a side for any vegetarian meal.
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).