Escalloped Eggplant Au Gratin
Creamy eggplant au gratin with cheesy bread topping offers a comforting vegetarian dish with rich flavors, perfect for family dinners or special occasions.
Ingredients
Instructions
- Peel and cube the eggplant.
- Cook the eggplant in salted water until soft. Drain well.
- Add bread cubes, melted butter or margarine, eggs, salt, pepper, and all but 1/2 cup of shredded Cheddar cheese to the cooked eggplant and mix thoroughly.
- Sprinkle half the fine bread crumbs over the bottom of a buttered baking dish.
- Add the eggplant mixture to the dish.
- Cover with the remaining bread crumbs and cheese.
- Cover with a lid or foil and bake at 375°F for 30 minutes.
- Remove the cover and brown for 5 minutes until golden.
Tips & Substitutions
To enhance the flavor, consider adding minced garlic or herbs like basil or oregano to the eggplant mixture. For a gluten-free version, substitute bread cubes with gluten-free bread or use cooked quinoa. You can also swap Cheddar cheese for Gruyère or mozzarella if preferred. Make sure to drain the eggplant well to avoid excess moisture in the dish.
Serving Suggestions
Serve this dish alongside a fresh green salad or roasted vegetables for a complete meal. It pairs beautifully with Pauline'S Pecan Pistachio Salad or can be enjoyed as a hearty side to grilled meats. For a vegetarian option, consider serving it with a light soup or a slice of crusty bread to round out the meal.
Storage & Reheating
Leftover Escalloped Eggplant Au Gratin can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F for about 15-20 minutes or until heated through. You can also microwave individual portions for quick reheating, but the oven will help maintain the crispiness of the topping.
Nutrition & Diet Analysis (per serving)
Each serving of Escalloped Eggplant Au Gratin contains roughly 178 calories, with 7g protein, 22g carbohydrates, and 8g fat. It is an excellent source of vitamin C (74% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 1344mg per serving (58% 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?
While fresh eggplant yields the best texture, you can use frozen eggplant if necessary. Just make sure to thaw and drain it well before adding it to the mixture. This will help avoid excess water in the dish and maintain the desired consistency.
How can I make this dish spicier?
To add some heat, consider incorporating red pepper flakes, diced jalapeños, or a dash of hot sauce into the eggplant mixture. Adjust the amount based on your spice preference to create a customized flavor that suits your taste.
Is it possible to make this dish ahead of time?
Yes, you can prepare the eggplant mixture and assemble the dish a day in advance. Cover it tightly and refrigerate. When ready to bake, just add a few extra minutes to the cooking time to ensure it's heated through. This can save time 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).