Eggplant-Onion Casserole
A hearty eggplant and onion casserole layered with cheese and topped with bread crumbs, baked to golden perfection—perfect for vegetarians and comforting family dinners.
Ingredients
Instructions
- Peel the eggplant, cut into small pieces, and cover with water, salt, and pepper. Bring to a boil and cook until tender.
- Drain the eggplant pieces thoroughly.
- In a mixing bowl, combine the cooked eggplant, grated cheese, beaten egg, chopped red onion, and milk.
- Transfer the mixture into a buttered casserole dish.
- Top with buttered bread crumbs.
- Bake at 350°F (175°C) for 1 hour until golden and bubbly.
Tips & Substitutions
For a more robust flavor, consider adding garlic or herbs like oregano or thyme to the mixture. If you're short on time, you can use frozen eggplant instead of fresh. Adjust the amount of cheese based on your preference; mozzarella or feta can be great substitutes for the grated cheese. This dish can also be adapted into a Mediterranean recipes by adding olives or sun-dried tomatoes.
Serving Suggestions
This casserole pairs beautifully with a fresh salad, such as Gemischter Salat, to balance the richness of the eggplant and cheese. You can also serve it alongside crusty bread or a light soup for a complete meal. For a heartier dish, consider serving it with grilled chicken or a side of roasted vegetables, making it a versatile option for vegetarians and meat lovers alike.
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 heated through. Alternatively, you can microwave individual portions for a quick meal, but the oven method will keep the topping crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant-Onion Casserole contains roughly 227 calories, with 6g protein, 40g carbohydrates, and 5g fat. It is a good source of calcium (16% of the Daily Value) and protein (12% of the Daily Value). Note that it is relatively high in sodium, at 950mg per serving (41% 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 other vegetables in this casserole?
Absolutely! You can incorporate other vegetables like zucchini, bell peppers, or even mushrooms. Just ensure that they are cooked until tender before mixing them in. This allows for a flavorful Eggplant Vegetable Medley that adds variety to your dish.
Is this casserole suitable for freezing?
Yes, this casserole can be frozen before baking. Just prepare it up to the point of adding the bread crumbs, cover it tightly with plastic wrap and foil, and freeze for up to 2 months. When ready to bake, thaw it overnight in the refrigerator and then bake as directed.
What type of cheese works best for this recipe?
While the recipe calls for grated cheese, you can use a variety like cheddar, mozzarella, or a blend of Italian cheeses for a different flavor profile. Feta cheese can add a nice tang, especially if you're leaning towards Mediterranean recipes.
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).