Eggplant Casserole(Great! Great!)
A hearty eggplant casserole featuring tender eggplant, flavorful bread crumbs, and savory seasonings, perfect for family dinners or comforting gatherings.
Ingredients
Instructions
- Boil eggplant in water to cover until tender, about 30 minutes.
- Combine bread crumbs with Milnot and milk, mixing well.
- Melt oleo and sauté chopped onion, green pepper, and celery until tender.
- Add sautéed vegetables to the bread mixture.
- Stir in chopped pimiento, drained cooked eggplant, and beaten eggs.
- Add salt, pepper, and sage to season the mixture.
- Mix in 1 cup of cheese and blend everything thoroughly.
- Transfer the mixture to a greased casserole dish.
- Sprinkle the top with reserved cheese.
- Bake at 350°F for 35 minutes, then top with remaining cheese and bake for an additional 10 minutes.
Tips & Substitutions
For a creamier texture, consider adding ricotta cheese or Greek yogurt to the mixture. If you don't have Milnot, regular evaporated milk or any non-dairy milk can work as substitutes. You can also use zucchini instead of eggplant for a variation that pairs beautifully with Zucchini Squash No-Crust Pie. Be sure to drain the eggplant well to avoid a watery casserole.
Serving Suggestions
This Eggplant Casserole makes a hearty main dish and pairs well with a light salad or steamed vegetables. For a complete meal, consider serving it alongside crusty bread or a side of pasta. It also works great as a side dish for grilled meats at a barbecue gathering. Browse more vegetarian recipes for additional meal ideas.
Storage & Reheating
Store 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 20 minutes or until warmed through. You can also microwave individual portions for quicker reheating, but be cautious not to overcook.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant Casserole(Great! Great!) contains roughly 236 calories, with 6g protein, 31g carbohydrates, and 10g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of calcium and protein.
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 ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble it in the casserole dish, cover tightly with plastic wrap, and refrigerate. When ready to bake, remove the wrap and bake directly. You may need to add a few extra minutes to the baking time if it’s cold from the fridge.
What type of cheese works best for this recipe?
Cheddar cheese is a great choice for its melting properties and flavor, but you can also mix in mozzarella for a stretchier texture. For a gourmet touch, consider using fontina or gouda. Feel free to adjust the cheese based on your personal preference or what you have on hand.
Is this casserole suitable for freezing?
Absolutely! You can freeze the assembled, uncooked casserole for up to 3 months. Just make sure to wrap it tightly in foil or place it in a freezer-safe container. When you're ready to enjoy it, thaw overnight in the refrigerator before baking. This allows for a delicious, home-cooked meal on busy days.
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).