Escalloped Eggplant(Original Morrison Recipe)
Creamy, savory eggplant baked with buttery cracker topping offers comfort and rich flavors, perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Peel and cube the eggplant.
- Boil the eggplant until soft and then drain.
- Sauté chopped onion in margarine until translucent.
- Add the sautéed onion to the cooked eggplant.
- Mix two-thirds of the cracker crumbs with the eggplant mixture.
- In a separate bowl, beat the egg and blend with evaporated milk.
- Add the egg-milk mixture, bacon drippings, salt, and pepper to the eggplant mixture and combine thoroughly.
- Transfer the mixture to a baking dish, top with remaining cracker crumbs.
- Bake in a moderate 350°F oven until browned.
Tips & Substitutions
For a deeper flavor, consider adding grated Parmesan or mozzarella cheese to the eggplant mixture before baking. If you don't have bacon drippings, olive oil or a plant-based butter can be a suitable substitute. To reduce the bitterness of eggplant, sprinkle the cubed pieces with salt and let them sit for 30 minutes before rinsing. This technique is common in various American recipes.
Serving Suggestions
Serve this escalloped eggplant as a hearty side dish alongside grilled meats or a fresh salad, like Mrs. Lambooy's Layered Salad. It also pairs beautifully with Pork Loin Roast With Apple Glaze for a comforting family dinner. Consider adding a sprinkle of fresh herbs on top for a burst of flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the escalloped eggplant in a preheated oven at 350°F for about 15-20 minutes until warmed through. You can also microwave individual portions for convenience, but the oven method will keep the texture better.
Nutrition & Diet Analysis (per serving)
Each serving of Escalloped Eggplant(Original Morrison Recipe) contains roughly 329 calories, with 6g protein, 26g carbohydrates, and 23g fat. It is an excellent source of vitamin C (35% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 789mg per serving (34% 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 types of vegetables in this recipe?
Yes, you can substitute or add other vegetables like zucchini or bell peppers to the mixture. Just ensure they are cooked until soft before mixing with the eggplant. This variation can add more color and flavor to the dish.
Is it necessary to peel the eggplant?
Peeling the eggplant is recommended to reduce bitterness, but you can leave the skin on if you prefer a heartier texture. Just remember to wash the eggplant thoroughly to remove any dirt or pesticides.
Can I make this recipe ahead of time?
Absolutely! You can prepare the eggplant mixture a day in advance and store it in the refrigerator. Just add the cracker crumbs on top before baking to maintain their crunch. This makes it a convenient option for meal prep or entertaining.
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).