Mrs. Grabin'S Eggplant Casserole
Mrs. Grabin's Eggplant Casserole offers a comforting blend of tender eggplants, savory onion, and rich eggs, perfect for a hearty vegetarian main or side dish.
Ingredients
Instructions
- Peel eggplants and cut into cubes.
- Boil eggplant cubes in salted water until tender.
- Drain the cooked eggplant.
- Cook chopped onion in margarine until tender, but not brown.
- Add cooked onion to the eggplant.
- Dissolve beef bouillon cubes in 1 1/2 cups hot water.
- Pour the bouillon mixture over cooked rice and let stand for 10 minutes.
- Add 2 whole eggs to the eggplant mixture and mix well.
- Add the rice and egg mixture to the eggplant mixture after rice has set.
- Pour everything into a greased baking dish.
- Top with bread or cracker crumbs.
- Bake until eggs are done and the top is golden.
Tips & Substitutions
For a creamier texture, consider adding a bit of ricotta cheese to the eggplant mixture. If you're looking for a lighter option, you can replace margarine with olive oil. Make sure to salt the eggplant cubes before boiling to draw out excess moisture. If you prefer a vegetarian version, simply omit the beef bouillon or use a vegetable bouillon instead.
Serving Suggestions
This eggplant casserole pairs beautifully with a refreshing salad or steamed vegetables for a complete meal. It can also be served alongside crusty bread or with a dollop of yogurt for extra creaminess. Consider serving it with Garlic Cheese Biscuit for a comforting dinner experience.
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 20-25 minutes or until heated through. You can also microwave individual portions, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Grabin'S Eggplant Casserole contains roughly 654 calories, with 10g protein, 83g carbohydrates, and 32g fat. It is a good source of protein (19% of the Daily Value) and iron (15% of the Daily Value). Note that it is relatively high in sodium, at 917mg 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 prepare this casserole in advance?
Yes, you can prepare the casserole ahead of time. Simply prepare it up to the baking point, cover it well, and store it in the refrigerator. When ready to serve, bake it directly from the fridge, adding a few extra minutes to the cooking time.
What can I substitute for margarine?
If you prefer not to use margarine, you can substitute it with butter or olive oil for a different flavor profile. Coconut oil is also a great alternative for a dairy-free option.
Can I freeze the eggplant casserole?
Yes, this casserole freezes well. Allow it to cool completely, then cover it tightly with plastic wrap and aluminum foil before freezing. To reheat, thaw overnight in the fridge and bake until heated through.
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).