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.
Nutrition & Diet Analysis (per serving)
653
kcal
33% DV
Protein
Fat
Carbs
Diet fit
High-protein
Contains
Milk
Egg
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).