Scalloped Eggplant Italian
A hearty Italian-inspired baked eggplant dish layered with cheese and seasoned tomato sauce, perfect for family dinners or comforting gatherings.
Ingredients
Instructions
- Dip eggplant slices into beaten egg and then into bread crumbs.
- Brown the breaded eggplant slices in hot oil.
- Place one-quarter of the eggplant slices in the bottom of a 2-quart casserole dish.
- Top with one-quarter of the sliced mozzarella cheese.
- Combine seasoned tomato sauce with oregano, garlic powder, and a dash of Tabasco.
- Spoon one-quarter of the sauce over the layered eggplant and cheese.
- Repeat the layering process until all ingredients are used, ending with the sauce on top.
- Cover the casserole and bake at 350°F for about 1 hour.
Tips & Substitutions
For a lighter version, consider using whole wheat bread crumbs or substituting with crushed cornflakes for added crunch. If you prefer a spicier kick, add more Tabasco to the sauce or incorporate red pepper flakes. You can also use a different cheese, such as provolone or a blend of Italian cheeses, to vary the flavor profile.
Serving Suggestions
This scalloped eggplant is delightful on its own, but it pairs beautifully with a fresh side salad or garlic bread. For a complete Italian meal, serve it alongside Italian Cheese Twists or a light pasta dish. A glass of red wine can enhance the flavors and elevate your dining experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F for about 20 minutes, or until heated through. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Scalloped Eggplant Italian contains roughly 643 calories, with 36g protein, 91g carbohydrates, and 21g fat. It is an excellent source of calcium (78% of the Daily Value), protein (73% of the Daily Value), and dietary fiber (70% of the Daily Value). Note that it is relatively high in sodium, at 957mg per serving (42% 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 make this dish ahead of time?
Yes, you can prepare the scalloped eggplant in advance. Assemble the layers and cover the dish with plastic wrap or foil. Refrigerate for up to 24 hours before baking. Just remember to add a few extra minutes to the baking time if starting from cold.
Is it possible to make this recipe vegan?
You can replace the egg with a flaxseed meal or a commercial egg replacer. Use vegan mozzarella cheese and ensure the bread crumbs are also vegan-friendly. The dish will still be delicious and satisfying.
What can I serve with scalloped eggplant?
This dish pairs well with a simple arugula salad dressed in lemon vinaigrette or a side of roasted vegetables. To create a full meal, consider serving it with garlic bread or a light pasta dish, such as Manicotti With Cheese, for a delightful Italian feast.
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).