Eggplant Casserole
Eggplant casserole is a comforting dish that combines tender eggplant with savory cheese and crunchy cracker crumbs. The rich flavors meld together beautifully, making it a delightful option for family dinners or potlucks. This dish is perfect for vegetarian guests who enjoy hearty, cheesy meals.
Ingredients
Instructions
- Preheat oven to 325°.
- Cook eggplant until mushy; drain.
- Add all ingredients, reserving 1/2 cup cheese, 1/2 cup crumbs, and a small amount of butter.
- Mix well.
- Pour into baking dish; sprinkle with reserved cheese, cracker crumbs, and melted butter.
- Bake at 325° for 25 to 30 minutes.
Tips & Substitutions
To enhance flavor, consider adding minced garlic or fresh herbs like basil or oregano to the eggplant mixture. If you're looking for a gluten-free option, substitute the cracker crumbs with gluten-free breadcrumbs or crushed nuts. You can also swap out sharp cheese for a milder variety if preferred. For a creamier texture, use half-and-half instead of milk.
Serving Suggestions
This eggplant casserole makes a hearty main dish, perfect for a casual dinner. Serve it alongside a fresh salad, such as Pink Salad, for a delightful contrast. It also pairs beautifully with crusty bread or garlic bread. For a complete vegetarian meal, consider adding a side of roasted vegetables or a grain salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. You can also microwave individual portions, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant Casserole contains roughly 705 calories, with 5g protein, 57g carbohydrates, and 53g fat. It is a good source of vitamin C (17% of the Daily Value), calcium (12% of the Daily Value), and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 1878mg per serving (82% 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 make sure to thaw and drain it well before cooking to avoid excess moisture in the casserole. Cooking times may vary slightly, so keep an eye on it while baking.
What can I use instead of margarine?
You can substitute margarine with butter or olive oil for a richer flavor. If you're looking for a dairy-free option, coconut oil or vegan butter works well too.
Is this casserole suitable for meal prep?
Absolutely! This eggplant casserole is perfect for meal prep. You can assemble it ahead of time and keep it in the fridge until you're ready to bake it, or you can prepare it in advance and freeze it for later use.
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).