Jenny'S Eggplant Casserole
A hearty eggplant casserole with melted cheese, bread, and savory seasonings, perfect for a comforting vegetarian main or side dish for family dinners.
Ingredients
Instructions
- Peel and cube the eggplant; chop the celery.
- Cook the eggplant in salted water until tender.
- Drain and put in a greased 2-quart casserole.
- Add diced bread to the casserole.
- Pour melted butter over the bread.
- Add the beaten egg, cubed cheese, and enough milk to make a thick, soupy mixture.
- Season with salt, pepper, paprika, and Worcestershire sauce.
- Bake at 350°F until set.
Tips & Substitutions
For a creamier texture, consider adding ricotta cheese or sour cream to the egg mixture. If you're short on time, use store-bought breadcrumbs instead of dicing your own bread. You can also substitute the white bread with whole grain for added fiber. To reduce bitterness, sprinkle the cubed eggplant with salt and let it sit for about 30 minutes before cooking, then rinse and drain.
Serving Suggestions
This eggplant casserole pairs beautifully with a fresh green salad or steamed vegetables for a complete meal. You can also serve it alongside some crusty bread or as a side dish to grilled meats. For a vegetarian twist, enjoy it with a side of Kid's Cinnamon Dough Balls for dessert, creating a balanced and delightful dining experience.
Storage & Reheating
Store leftover eggplant casserole in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F until warmed through, about 20-25 minutes. You can also microwave individual portions for a quick meal, but be sure to cover them to retain moisture and prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Jenny'S Eggplant Casserole contains roughly 420 calories, with 11g protein, 56g carbohydrates, and 17g fat. It is an excellent source of calcium (35% of the Daily Value), vitamin A (23% of the Daily Value), and iron (22% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 927mg per serving (40% 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 it without baking, cover it tightly, and refrigerate. When you're ready to bake, simply pop it in the oven, adding an extra 10-15 minutes to the baking time if it's coming straight from the fridge.
What can I use instead of eggplant?
If eggplant isn't available or to your taste, zucchini or mushrooms work well as substitutes in this casserole. Both will absorb the flavors beautifully and offer a similar texture, making them excellent alternatives in this vegetarian recipe.
How can I make this dish spicier?
To add some heat, consider incorporating diced jalapeños or a dash of hot sauce into the egg mixture. You can also sprinkle some crushed red pepper flakes on top before baking, adjusting to your preferred spice level for a delightful kick.
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).