George'S Eggplant Casserole
A hearty eggplant casserole with cheese, vegetables, and savory herbs, perfect for comforting family meals or vegetarian dinners with rich, flavorful layers.
Ingredients
Instructions
- Peel and chop the eggplant, then soak in salted water in the refrigerator for several hours or overnight.
- Soak the bread crumbs in a mixture of evaporated milk and regular milk.
- Sauté the onion, celery, and bell pepper in butter until tender.
- Boil the eggplant until nearly tender, then drain well.
- Mix the soaked bread crumbs, cooked eggplant, and sautéed vegetables together.
- Add the beaten eggs, salt, pepper, sage, and pimento, then blend well.
- Pour the mixture into a greased casserole dish.
- Top with grated cheese.
- Bake in a 350°F oven until golden brown.
- Serve hot.
Tips & Substitutions
For best results, choose a firm, ripe eggplant and soak it well to reduce bitterness. If you need a gluten-free option, consider using crushed gluten-free crackers instead of bread crumbs. Fresh herbs like thyme or basil can be added for a flavor boost. You can also experiment with different cheeses, such as mozzarella or feta, to customize the dish.
Serving Suggestions
This casserole pairs beautifully with a fresh green salad or steamed vegetables for a complete meal. You can also serve it alongside crusty bread or over a bed of rice for added texture. For a comforting dessert, consider following with a slice of Cranberry Nutmeg Loaf to round out your meal.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, place in a preheated oven at 350°F until heated through, about 20-25 minutes. Alternatively, you can microwave individual portions for a quicker option, but be cautious not to overheat, as it can make the eggplant rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of George'S Eggplant Casserole contains roughly 264 calories, with 5g protein, 43g carbohydrates, and 9g fat. It is an excellent source of vitamin C (42% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 1551mg per serving (67% 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 if fresh is unavailable. Just be sure to thaw and drain any excess moisture before mixing it into the casserole to avoid a watery dish.
How can I make this casserole spicier?
To add heat, consider incorporating diced jalapeños or a pinch of cayenne pepper into the vegetable sauté. You can also sprinkle red pepper flakes on top before baking for an extra kick that complements the flavors of the eggplant.
Is there a vegetarian substitute for the eggs?
Yes, you can replace the eggs with a flaxseed meal mixture. Combine 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. Let it sit for a few minutes until it thickens, then mix it into the casserole. This will help bind the ingredients while keeping the dish vegetarian.
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).