Pleasant Hill Baked Eggplant
Pleasant Hill Baked Eggplant offers a savory, cheesy stuffing with mushroom and parsley flavors, perfect for vegetarian mains or comforting family dinners.
Ingredients
Instructions
- Cut the top off the eggplant lengthwise and scoop out the inside, leaving about 1/2 inch around the sides and bottom of the shell.
- Boil the eggplant meat in salted water until tender, then drain completely and chop.
- Saute chopped onion in butter and add chopped parsley.
- Mix the chopped onion and parsley with the chopped eggplant and cream of mushroom soup; season with Worcestershire, salt, and pepper.
- Add enough crumbled butter crackers to the mixture to achieve a good stuffing consistency.
- Pile the filling back into the eggplant shell, sprinkle with cracker crumbs, and dot with butter.
- Bake at 375°F (190°C) for 30 to 35 minutes until heated through and golden.
Tips & Substitutions
For best results, choose a firm and heavy eggplant to ensure it holds up during baking. If you prefer a lighter dish, consider substituting the cream of mushroom soup with a homemade white sauce or a vegetable broth for a healthier option. You can also swap butter for olive oil to make it dairy-free. Adding some grated cheese to the filling can enhance flavor.
Serving Suggestions
This Pleasant Hill Baked Eggplant makes a delightful main dish, especially when served alongside a fresh salad or crusty bread. It pairs beautifully with a side of roasted vegetables or a light pasta dish. For a complete meal, consider offering a light dessert like the Ever-Lovin Cake to balance the savory flavors.
Storage & Reheating
Leftover baked eggplant can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the eggplant in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. This method helps maintain the texture and prevents it from becoming soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Pleasant Hill Baked Eggplant contains roughly 345 calories, with 32g protein, 51g carbohydrates, and 9g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (167% of the Daily Value), and dietary fiber (119% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1059mg per serving (46% 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 recipe ahead of time?
Yes, you can prepare the stuffed eggplant ahead of time and store it in the refrigerator. Just assemble the dish without baking, cover tightly, and bake it the next day. This allows the flavors to meld together and saves time on busy days.
What can I substitute for the cream of mushroom soup?
If you're looking for a substitute for cream of mushroom soup, consider using a homemade cream sauce made from butter, flour, and vegetable broth, or a can of cream of celery soup. These alternatives will maintain the creamy consistency and enhance the dish's flavor.
Is this dish suitable for vegetarian diets?
Yes, this Pleasant Hill Baked Eggplant is suitable for vegetarian diets, as it contains no meat. Just ensure that any substitutes you use, like soup or crackers, are also vegetarian-friendly. This makes it a great option for those looking for satisfying vegetarian recipes.
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).