Italian Eggplant Casserole
A comforting Italian-style eggplant casserole featuring tender diced eggplant and onions baked with Parmesan cheese for a rich, savory flavor. Perfect for vegetarian dinners or family gatherings, this dish offers a hearty, cheesy experience with simple ingredients and straightforward preparation.
Ingredients
Instructions
- Cook the eggplant and onions in water to cover for 20 minutes.
- Drain the vegetables thoroughly.
- Add the remaining ingredients: butter, beaten egg yolks, Parmesan cheese, and salt.
- Mix well to combine.
- Place the mixture in a greased casserole dish.
- Bake in a moderate oven at 350°F (175°C) for 30 minutes or until brown.
Tips & Substitutions
For a creamier texture, consider adding ricotta cheese to the mixture. If you're short on Parmesan, Pecorino Romano can serve as a great substitute. To reduce bitterness, sprinkle salt on the diced eggplant and let it sit for 30 minutes before rinsing. This recipe is easily adaptable, so feel free to include other vegetables like zucchini or bell peppers to enhance your dish.
Serving Suggestions
This Italian Eggplant Casserole pairs beautifully with a side salad or crusty Italian Rolls. For a complete meal, serve alongside Bartley'S Pasta Salad for a delightful contrast of textures and flavors. A sprinkle of fresh basil or parsley just before serving can elevate the dish and add a pop of color.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. This casserole also freezes well; ensure it's tightly wrapped before placing it in the freezer for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Eggplant Casserole contains roughly 485 calories, with 11g protein, 6g carbohydrates, and 46g fat. It is an excellent source of protein (22% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 486mg per serving (21% 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 make this casserole in advance?
Yes, you can prepare the casserole in advance and store it in the refrigerator before baking. Just remember to cover it tightly with plastic wrap or foil. When you're ready to bake, you may need to add a few extra minutes to the cooking time if it's coming straight from the fridge.
What can I serve with this casserole?
This casserole is versatile and can be served with various sides. A crisp green salad or garlic bread complements it well. You could also serve it with a side of steamed vegetables or Italian recipes like risotto for a more filling meal.
Is this recipe suitable for vegetarians?
Absolutely! This Italian Eggplant Casserole is a vegetarian dish, making it perfect for those following a vegetarian diet. It’s packed with vegetables and flavors, ensuring it’s satisfying and nutritious without any meat.
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).