Scalloped Eggplant (Casserole)
Creamy, cheesy eggplant casserole with a crunchy topping, perfect for comforting family dinners or potlucks, showcasing savory flavors and rich textures.
Ingredients
Instructions
- Boil the eggplant until tender, then drain and mash.
- Add margarine to the mashed eggplant and set aside.
- In a bowl, beat the eggs and combine with milk, chopped green pepper, chopped pimento, chopped onion, bread crumbs, crushed Ritz crackers, Parmesan cheese, salt, and pepper.
- Mix in the mashed eggplant and pour the mixture into a buttered baking dish.
- Top with grated Cheddar cheese.
- Bake at 350°F for 30 minutes or until the top is golden brown.
Tips & Substitutions
For a creamier texture, consider using heavy cream instead of milk. If you want to reduce calories, you can substitute the margarine with olive oil. Additionally, feel free to add other vegetables like zucchini or mushrooms for extra flavor. Using gluten-free bread crumbs and crackers makes this dish suitable for gluten-free diets, aligning with many vegetarian recipes.
Serving Suggestions
Serve this scalloped eggplant casserole as a main dish alongside a simple green salad or steamed vegetables for a complete meal. It pairs beautifully with Jiffy Cake Mix Dessert for a delightful finish. For a heartier option, serve it with crusty bread or over cooked rice or quinoa.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F for about 15-20 minutes or until heated through. You can also microwave individual portions for about 1-2 minutes, but be cautious not to overcook to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Scalloped Eggplant (Casserole) contains roughly 933 calories, with 21g protein, 118g carbohydrates, and 42g fat. It is an excellent source of vitamin C (84% of the Daily Value), iron (55% of the Daily Value), and protein (42% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2258mg per serving (98% 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 use a different type of cheese?
Yes, you can substitute the Parmesan and Cheddar with other cheeses like mozzarella or Monterey Jack. Just keep in mind that different cheeses may alter the flavor and texture slightly.
Is there a way to make this recipe vegan?
Certainly! You can replace the eggs with flaxseed meal mixed with water as a binder, use plant-based milk, and substitute the margarine with coconut oil or a vegan butter alternative.
What can I serve with scalloped eggplant?
This dish pairs well with a variety of sides. Consider serving it with a light salad, roasted vegetables, or even a grain like quinoa or couscous to round out the meal.
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).