Ruth'S Eggplant Casserole
A flavorful eggplant casserole with creamy Parmesan and savory onions, baked to perfection. Perfect for vegetarian dinners or comforting family meals.
Ingredients
Instructions
- Cook the unpared eggplant in boiling water, covered, for about 10 minutes. Drain well.
- Chop the onions and sauté them in butter until softened.
- In a mixing bowl, combine the cooked eggplant, sautéed onions, beaten egg yolks, grated Parmesan cheese, and salt.
- Pour the mixture into a greased casserole dish.
- Bake at 350°F for 30 minutes or until the top is browned.
Tips & Substitutions
For a richer flavor, consider adding garlic or herbs like basil or oregano to the sautéed onions. If you're short on time, you can use frozen, pre-cooked eggplant instead of fresh. A sprinkle of breadcrumbs on top before baking can add a nice crunch. This dish can easily be made vegetarian by ensuring all ingredients are plant-based.
Serving Suggestions
This eggplant casserole pairs beautifully with a simple green salad or crusty bread to soak up the flavors. For a heartier meal, serve it alongside a protein like grilled chicken or fish. It can also be a great side dish for family gatherings or potlucks, complementing staples like Graham'S Macaroni And Cheese or Brown Rice Strata.
Storage & Reheating
Leftover eggplant casserole can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place it in a preheated oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions for a quicker option, just be sure to cover the dish to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Ruth'S Eggplant Casserole contains roughly 479 calories, with 13g protein, 25g carbohydrates, and 36g fat. It is an excellent source of protein (27% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 689mg per serving (30% 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 substitute the eggplant with another vegetable?
Yes, while eggplant is the star of this dish, you can substitute it with zucchini or mushrooms for a different flavor profile. Keep in mind that cooking times may vary depending on the vegetable used.
Can I make this dish ahead of time?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate it for up to 24 hours. When ready, simply bake it as directed, adding a few extra minutes to the cooking time if it's cold from the fridge.
Is this casserole suitable for freezing?
Yes, you can freeze the eggplant casserole before baking. Wrap it tightly in aluminum foil or plastic wrap and store it in an airtight container for up to 3 months. To bake, thaw it in the refrigerator overnight and then bake as directed.
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).