Escalloped Eggplant Casserole
A savory eggplant casserole layered with tomatoes, onions, cheese, and cornbread, offering comforting flavors perfect for family dinners or potlucks.
Ingredients
Instructions
- Peel eggplant and cut into cubes.
- Cook the eggplant in water until tender, about 5 to 10 minutes.
- Drain the eggplant thoroughly.
- Add salt and pepper to taste, then mash the eggplant.
- Mash the canned tomatoes and mix with chopped onion, mashed eggplant, beaten eggs, and crumbled cornbread.
- Optional: Add chopped green pepper to the mixture.
- Transfer the mixture to a casserole dish, top with grated cheddar cheese.
- Dot with butter or margarine.
- Bake until heated through and cheese is melted and bubbly.
Tips & Substitutions
To reduce bitterness, salt the cubed eggplant and let it sit for about 30 minutes before rinsing and cooking. If you don't have cornbread, you can use breadcrumbs or crushed crackers as a substitute. For a creamier texture, consider adding a splash of milk to the egg mixture. This dish is a great way to use up leftover vegetables, so feel free to experiment with what's on hand.
Serving Suggestions
Serve the escalloped eggplant casserole as a hearty main dish alongside a fresh green salad or steamed vegetables for a complete meal. It pairs beautifully with Cherry Cream Cakes for dessert, making for a delightful, balanced dinner. Additionally, consider serving it with a side of crusty bread to soak up any extra sauce.
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 minutes or until heated through. You can also microwave individual portions for a quick meal, but the oven method will keep the cheese bubbly.
Nutrition & Diet Analysis (per serving)
Each serving of Escalloped Eggplant Casserole contains roughly 235 calories, with 8g protein, 33g carbohydrates, and 9g fat. It is an excellent source of vitamin C (81% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 746mg per serving (32% 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 is recommended for the best texture, you can use frozen eggplant. Just be sure to thaw and drain it well to remove excess moisture, as this can affect the casserole's consistency.
How can I make this dish vegan?
To make a vegan version, substitute the eggs with flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg). Use a plant-based cheese instead of cheddar and replace butter with a vegan margarine or olive oil.
What can I serve with escalloped eggplant casserole?
This casserole is versatile and pairs well with a variety of sides. Consider serving it with a light arugula salad or some roasted vegetables. For a comforting meal, crusty bread or a side of rice can complement the flavors wonderfully.
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).