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.
Nutrition & Diet Analysis (per serving)
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).
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).