Scalloped Eggplant(Like A Casserole; Awesome!)
Creamy, cheesy eggplant casserole with savory mushroom soup and seasoned bread crumbs, perfect for comforting family dinners or vegetarian gatherings.
Ingredients
Instructions
- Cook cubed eggplant in salted boiling water for 15 minutes.
- Drain the eggplant and add cream of mushroom soup and milk.
- Stir well to combine.
- Add the beaten egg, minced onion, and 1 cup of bread cubes, then blend thoroughly.
- Pour the mixture into a buttered casserole dish.
- Top with remaining bread cubes combined with melted butter.
- Sprinkle grated Parmesan cheese over the top.
- Bake until bubbly, approximately 45 minutes.
Tips & Substitutions
For added depth, consider seasoning the boiling water with herbs or garlic. If you don't have cream of mushroom soup, you can substitute with a homemade white sauce or any creamy soup like cream of celery. You can also replace Parmesan with another cheese like mozzarella or cheddar for a different flavor profile. To enhance the dish, add some sautéed mushrooms or bell peppers to the mixture.
Serving Suggestions
This scalloped eggplant pairs beautifully with a fresh green salad or steamed vegetables for a balanced meal. Serve it as a side dish alongside grilled meats or roasted chicken. For a vegetarian option, consider pairing it with a hearty grain like quinoa or couscous. It also complements well with dishes like Ham And Sweet Potatoes for a festive gathering.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through. You may want to cover it with foil to prevent the top from burning while warming.
Nutrition & Diet Analysis (per serving)
Each serving of Scalloped Eggplant(Like A Casserole; Awesome!) contains roughly 645 calories, with 7g protein, 32g carbohydrates, and 55g fat. It is a good source of calcium (14% of the Daily Value), protein (13% of the Daily Value), and iron (10% 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?
While fresh eggplant is ideal for texture and flavor, you can use frozen eggplant. Just ensure to thaw and drain it well to remove excess moisture before adding it to the casserole to prevent it from becoming soggy.
How can I make this dish gluten-free?
To make this scalloped eggplant gluten-free, simply substitute the dry seasoned bread cubes with gluten-free bread or gluten-free breadcrumbs. Additionally, ensure that the cream of mushroom soup is labeled gluten-free, or make your own version using cornstarch as a thickener.
What can I add to make this recipe more flavorful?
You can enhance the flavor by adding fresh herbs such as basil or thyme to the eggplant mixture. A pinch of red pepper flakes can add a subtle heat. Additionally, incorporating sautéed garlic or shallots with the onions can deepen the overall taste of the dish.
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).