Grandma Falk'S Baked Eggplant
Grandma Falk's Baked Eggplant offers a savory, tender dish with a crispy breadcrumb topping, perfect for family dinners and vegetable lovers seeking comforting flavors.
Ingredients
Instructions
- Peel the eggplant, then cut into pieces and cook in salted water until tender. Drain in a colander.
- Put the cooked eggplant in a bowl and chop with a knife.
- Cook the chopped onion in butter until tender, but not brown.
- Add the cooked onion to the chopped eggplant.
- Stir in the beaten egg yolk, bread crumbs, salt, and pepper.
- Place the mixture in a buttered baking dish, sprinkle with bread crumbs, and dot with butter.
- Bake at 350°F (175°C) for 20 to 30 minutes until golden.
Tips & Substitutions
For a creamier texture, you can blend the cooked eggplant instead of chopping it. If you prefer a healthier option, substitute the butter with olive oil. Consider adding herbs like basil or oregano for extra flavor. If you have stale bread, make your own breadcrumbs for a fresher taste. This dish can also benefit from a sprinkle of cheese before baking.
Serving Suggestions
Serve Grandma Falk's Baked Eggplant as a hearty main dish or as a side to grilled meats or a fresh salad. It pairs beautifully with Request Green Beans for a balanced meal. For a complete vegetarian experience, consider serving it alongside Aunt Rebecca'S Artichoke Dip and crusty bread for a comforting dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the baked eggplant in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave individual portions for a quick meal, but the texture may differ.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Falk'S Baked Eggplant contains roughly 462 calories, with 18g protein, 51g carbohydrates, and 21g fat. It is an excellent source of protein (35% of the Daily Value), iron (31% of the Daily Value), and vitamin C (24% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1066mg per serving (46% 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 a different type of eggplant?
Yes, you can use other varieties like Japanese or globe eggplant, but the cooking time may vary slightly. Just ensure they are tender before mixing with the other ingredients. Each type has its own flavor and texture, so feel free to experiment!
Is there a vegan alternative to the egg yolk?
This will help bind the ingredients similarly to the egg yolk.
How can I make this recipe gluten-free?
To make Grandma Falk's Baked Eggplant gluten-free, simply replace regular bread crumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Ensure that all other ingredients, like butter, are also gluten-free to maintain the integrity of the dish.
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).