Pat'S Eggplant Casserole
Savory eggplant casserole with creamy cheddar, buttery Ritz crumbs, and a hint of onion—comfort food that’s quick, hearty, and perfect for family dinners or potluck gatherings.
Ingredients
Instructions
- Peel the eggplant, chop it into cubes, and cook it in salted water along with the chopped onion until tender.
- Drain the eggplant and onion mixture well.
- Stir in crushed Ritz crackers, grated cheese, beaten egg, margarine, and milk.
- Transfer the mixture to a buttered baking dish and bake at 350°F until bubbly and slightly browned, about 45 minutes.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. If you're short on time, you can skip peeling the eggplant, as the skin is edible and nutritious. Instead of Ritz crackers, try using crushed breadcrumbs or Panko for added crunch. To enhance the flavor, add garlic or Italian herbs to the mixture. This dish is perfect for those looking for hearty vegetarian recipes.
Serving Suggestions
This casserole pairs beautifully with a fresh green salad or steamed vegetables for a complete meal. Serve it alongside crusty bread or garlic bread for added comfort. For a heartier option, it can be served as a side dish alongside grilled meats or as part of a vegetarian spread with dishes like 5 Layer Squash Casserole.
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 until warmed through, about 20-25 minutes. You can also microwave individual portions for quick reheating, but the oven method will keep the texture better.
Nutrition & Diet Analysis (per serving)
Each serving of Pat'S Eggplant Casserole contains roughly 1121 calories, with 12g protein, 116g carbohydrates, and 69g fat. It is an excellent source of iron (45% of the Daily Value), calcium (39% of the Daily Value), and protein (23% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 1534mg per serving (67% 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 assemble the casserole a day in advance. Just cover it with plastic wrap and refrigerate it until you're ready to bake. If baking from cold, you may need to add an extra 10-15 minutes to the cooking time to ensure it heats through completely.
What can I substitute for the eggplant?
If you're not a fan of eggplant, zucchini or yellow squash can be great alternatives. They will provide a similar texture and absorb flavors well. However, cooking times may vary slightly, so keep an eye on the dish while baking.
Is this casserole suitable for freezing?
Yes, you can freeze this casserole before or after baking. If freezing before baking, ensure it is well covered to prevent freezer burn. When ready to use, thaw it overnight in the refrigerator and bake as instructed. If already baked, reheat from frozen, allowing extra time for heating 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).