Jean'S Eggplant Casserole
A hearty eggplant casserole layered with fresh tomatoes, onions, peppers, and melted cheese, baked to perfection—ideal for vegetarian dinners or family gatherings.
Ingredients
Instructions
- Peel and dice the eggplants.
- Dice the green tomatoes, ripe tomatoes, onions, and green peppers.
- Saute all the diced vegetables in a large frypan or wok with 1/2 stick margarine and 2 tablespoons cooking oil until tender.
- Butter a 13 x 9-inch baking pan.
- Layer half of the sautéed vegetables in the pan and sprinkle with 1 cup grated cheese.
- Repeat with the remaining vegetables and cheese.
- Sprinkle the top with Italian bread crumbs.
- Bake at 350°F for 20 minutes or until lightly brown and cheese is melted.
Tips & Substitutions
For added flavor, consider salting the diced eggplants and letting them sit for about 30 minutes before cooking to draw out excess moisture and bitterness. You can substitute the grated cheese with a dairy-free alternative if needed or use a mix of different cheeses for a more complex flavor. To enhance the dish, add herbs like basil or oregano, which are commonly found in Mediterranean recipes.
Serving Suggestions
Jean's Eggplant Casserole makes a hearty main dish. Serve it with a fresh green salad or alongside roasted vegetables for a complete meal. It pairs beautifully with Tomato Green Beans or a side of crusty bread. This dish is perfect for family gatherings or potlucks, offering a comforting vegetarian option.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F for about 15-20 minutes, or until warmed through. You can also microwave individual portions, but the oven will help maintain the texture of the bread crumbs.
Nutrition & Diet Analysis (per serving)
Each serving of Jean'S Eggplant Casserole contains roughly 951 calories, with 5g protein, 12g carbohydrates, and 101g fat. It is an excellent source of vitamin C (163% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2763mg per serving (120% 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 ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble the dish up to the baking step, cover it with foil, and refrigerate. When you're ready to bake, simply remove it from the fridge and add a few extra minutes to the baking time to ensure it's heated through.
What can I do with leftover eggplant casserole?
Leftover eggplant casserole can be repurposed in various ways. You can serve it as a filling for wraps or sandwiches, or even mix it into pasta for a quick meal. It can also be frozen for longer storage; just make sure to thaw it in the fridge before reheating.
Can I use different vegetables in this casserole?
Absolutely! Feel free to get creative with the vegetables. Zucchini, mushrooms, or bell peppers can be great additions or substitutes. Just keep in mind that cooking times may vary based on the vegetables you choose, so adjust accordingly to ensure everything is tender.
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).