Scalloped Eggplant
Scalloped Eggplant offers a comforting blend of tender eggplant, savory cheese, and crunchy crumbs, baked to golden perfection. Its rich flavors and hearty texture make it an excellent vegetarian main or side dish, perfect for family dinners or casual gatherings craving a warm, satisfying meal.
Ingredients
Instructions
- Peel and cube the eggplant.
- Boil the eggplant in salted water until barely tender.
- Drain the eggplant.
- Mix the cooked eggplant with all ingredients except the cheese.
- Put the mixture into a greased baking dish.
- Top with grated sharp cheese.
- Bake at 350°F for 30 minutes.
Tips & Substitutions
For a creamier texture, consider adding a bit of ricotta cheese or sour cream to the eggplant mixture. If you don't have cracker crumbs, crushed breadcrumbs or panko can work well as substitutes. When boiling the eggplant, ensure not to overcook it, as it will continue to soften in the oven. Adjust the seasoning to taste for a more personalized flavor.
Serving Suggestions
This scalloped eggplant is a delightful main dish, especially when served alongside a fresh green salad or crusty bread. It pairs beautifully with vegetarian recipes like roasted vegetables or can be complemented with a light tomato sauce for added flavor. A glass of chilled white wine also makes for a lovely accompaniment.
Storage & Reheating
Leftover scalloped eggplant can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F until warmed through, about 15-20 minutes. You can also microwave individual portions, though the oven will maintain the texture better.
Nutrition & Diet Analysis (per serving)
Each serving of Scalloped Eggplant contains roughly 321 calories, with 7g protein, 42g carbohydrates, and 15g fat. It is a good source of calcium (17% of the Daily Value), protein (15% of the Daily Value), and vitamin C (14% of the Daily Value). Note that it is relatively high in sodium, at 1166mg per serving (51% 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 frozen eggplant for this recipe?
Yes, you can use frozen eggplant, but it's best to thaw it completely and drain any excess moisture before using it in the recipe. This helps prevent excess water from making the dish soggy.
What type of cheese works best for topping?
While sharp cheese adds a nice flavor, you can experiment with other cheeses such as mozzarella for a milder taste or provolone for a bit of sharpness. Mixing different cheeses can also enhance the dish.
Can I make this dish ahead of time?
Absolutely! You can prepare the scalloped eggplant a day in advance. Just assemble the dish without baking, cover it tightly, and store it in the refrigerator. When you're ready to serve, bake it as directed, adding a few extra minutes if it's coming from the fridge.
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).