Eggplant Jeanette
Eggplant Jeanette offers a creamy, savory dish with tender eggplant, mushroom flavor, and crispy cracker topping, perfect as a comforting vegetarian main or side dish.
Ingredients
Instructions
- Peel, dice, and cook the eggplant in salted water until tender.
- In a bowl, mix the mushroom soup, mayonnaise, beaten egg, grated onion, and cooked eggplant.
- Transfer the mixture into a greased casserole dish.
- Cover the casserole with crushed Ritz crackers and dot with butter.
- Bake at 350°F until golden and bubbly, about 30 minutes.
Tips & Substitutions
For a creamier texture, consider adding a splash of milk or sour cream to the mixture. If you don't have Ritz crackers, crushed potato chips or panko breadcrumbs can work as great substitutes. Experiment with different herbs like thyme or basil to enhance the flavor. This dish is also a great way to use up leftover eggplant from other recipes.
Serving Suggestions
Eggplant Jeanette makes a delightful main dish, especially when paired with a fresh green salad or steamed vegetables. For a heartier meal, serve alongside rice or quinoa. This dish also pairs beautifully with Anthony'S Apple Pie for dessert, creating a satisfying vegetarian meal that's both filling and flavorful.
Storage & Reheating
Store any 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 15-20 minutes, or until heated through. You can also microwave individual portions, covering them to retain moisture, for about 2-3 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant Jeanette contains roughly 611 calories, with 5g protein, 43g carbohydrates, and 48g fat. It is a good source of iron (11% of the Daily Value) and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 491mg per serving (21% 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 make Eggplant Jeanette ahead of time?
Yes, you can prepare the dish a day in advance. Simply assemble it up to the baking step, cover it, and refrigerate. When ready to bake, remove it from the fridge and let it sit at room temperature for about 30 minutes before baking to ensure even cooking.
What can I substitute for eggplant if I don't have any?
You can use zucchini or summer squash as a substitute for eggplant. Both will provide a similar texture and absorb flavors well. Keep in mind that cooking times may vary slightly, so check for tenderness during the cooking process.
Is this dish suitable for freezing?
Yes, Eggplant Jeanette can be frozen. Make sure to cool it completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and bake until heated through.
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).