Potato-Eggplant Casserole
A hearty casserole combining tender eggplant, potatoes, and fresh vegetables, layered with savory cream of chicken soup and topped with Parmesan and breadcrumbs. Perfect for family dinners, it offers comforting flavors with a crispy topping, suitable for vegetarians if chicken soup is replaced with a vegetarian alternative.
Ingredients
- 1 medium eggplant (about 1 1/4 lb.), peeled and sliced ⓘ
- 2 large potatoes, peeled and sliced ⓘ
- 1 large onion, sliced ⓘ
- 1 green pepper, cut into rings
- 1/2 tsp. garlic powder ⓘ
- 1/2 tsp. Italian seasoning ⓘ
- 3/4 tsp. salt ⓘ
- 1/4 tsp. pepper ⓘ
- 1 (10 3/4 oz.) can cream of chicken soup (undiluted) ⓘ
- 2/3 cup milk ⓘ
- 2 Tbsp. grated Parmesan cheese ⓘ
- 1/4 cup dry breadcrumbs ⓘ
- 2 Tbsp. butter or oleo, melted ⓘ
Instructions
- Divide the vegetables in half.
- Layer half of the eggplant, potatoes, onion, and green pepper in a lightly greased 13 x 9 x 2-inch baking dish.
- Repeat the layers with the remaining vegetables.
- In a bowl, combine cream of chicken soup, milk, garlic powder, Italian seasoning, salt, and pepper.
- Pour the soup mixture evenly over the layered vegetables.
- In a small bowl, mix the dry breadcrumbs with grated Parmesan cheese.
- Sprinkle the breadcrumb mixture over the top of the casserole.
- Drizzle melted butter or oleo over the breadcrumb topping.
- Bake in a preheated oven at 375°F (190°C) for about 45 minutes or until bubbly and golden brown.
Tips & Substitutions
For a richer flavor, consider adding diced tomatoes or fresh herbs like basil or thyme to the layering process. If you're short on time, pre-cooked or frozen vegetables can be substituted for fresh ones. Use vegetable broth instead of milk for a dairy-free option, or swap the cream of chicken soup for a cream of mushroom soup for a vegetarian version.
Serving Suggestions
This Potato-Eggplant Casserole pairs beautifully with a side of Pineapple Slaw for a refreshing crunch. A simple green salad dressed with vinaigrette can complement the creamy casserole nicely. For a heartier meal, serve it alongside grilled chicken or fish, making it a satisfying option for family dinners.
Storage & Reheating
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 1-2 minutes, or cover the entire casserole with foil and bake in a preheated oven at 350°F (175°C) until heated through. This helps maintain the texture of the dish.
Nutrition & Diet Analysis (per serving)
Each serving of Potato-Eggplant Casserole contains roughly 284 calories, with 5g protein, 37g carbohydrates, and 14g fat. It is an excellent source of vitamin C (34% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1536mg 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
How do I know when the casserole is done?
The casserole is done when it is bubbly around the edges and the top is golden brown. You can also check the vegetables with a fork; they should be tender. Let it sit for a few minutes before serving to allow the layers to set.
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).