Escalloped Eggplant
Creamy, savory escalloped eggplant features tender slices baked in a rich milk and cracker crumb sauce, perfect for a comforting side dish or vegetarian main.
Ingredients
Instructions
- Peel, slice, and boil the eggplant until tender.
- Season the eggplant with salt and pepper.
- Add butter, evaporated milk, cracker crumbs, and Accent to the eggplant mixture.
- Pour the mixture into a buttered baking dish about 1 1/2 inches deep.
- Bake at 350°F for 20 to 30 minutes until golden and bubbly.
Tips & Substitutions
For a creamier texture, you can substitute half of the evaporated milk with heavy cream. To enhance flavor, try adding a pinch of garlic powder or onion powder along with the salt and pepper. If you prefer a crunchier topping, use panko breadcrumbs instead of cracker crumbs. Make sure to slice the eggplant evenly for consistent cooking.
Serving Suggestions
Serve the escalloped eggplant as a hearty side dish alongside grilled meats or alongside a fresh salad for a light vegetarian meal. It pairs beautifully with Easy Mustard Breadsticks for a complete dinner experience. Consider garnishing with fresh herbs like parsley or basil for an extra touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the dish in a preheated oven at 350°F for about 15 minutes, or until heated through. You can also microwave individual portions, but they may lose some texture compared to oven reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Escalloped Eggplant contains roughly 872 calories, with 1g protein, 11g carbohydrates, and 92g fat. Note that it is relatively high in sodium, at 1795mg per serving (78% 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 instead of eggplant?
Yes, you can substitute eggplant with zucchini or yellow squash for a similar texture. Just ensure the vegetables are sliced thinly and boiled until tender. Keep in mind that the cooking time may vary slightly depending on the vegetable you choose.
Is this dish suitable for vegetarians?
Absolutely! This escalloped eggplant recipe is vegetarian-friendly, making it a great option for meatless meals. The combination of evaporated milk and butter provides richness without using any meat products, aligning perfectly with vegetarian recipes.
Can I prepare this dish in advance?
Yes, you can prepare the dish ahead of time by assembling it and storing it in the refrigerator before baking. Just cover it with foil to keep it fresh. When you're ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
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).