Scalloped Eggplants
Creamy and savory, scalloped eggplants feature tender cooked eggplant baked with a rich mixture of eggs, milk, butter, and onions, topped with crunchy cracker crumbs. This comforting dish suits those seeking a delicious vegetable casserole with a crispy topping, perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Peel the eggplant and cut it into 1-inch cubes.
- Cook the eggplant in boiling salted water until tender, then drain.
- In a bowl, beat the egg and mix with milk, melted butter, chopped onion, and 1 cup of cracker crumbs.
- Pour the mixture into a greased quart baking dish.
- Sprinkle the top with cracker crumbs for topping.
- Bake in a preheated oven at 350°F (175°C) for 30 minutes until golden and bubbly.
Tips & Substitutions
For a richer flavor, consider adding garlic or spices like paprika to the egg and milk mixture. You can substitute the cracker crumbs with breadcrumbs or crushed cornflakes for a different texture. If you're looking for a vegetarian option, this dish fits perfectly within vegetarian recipes. Use a firmer eggplant variety for better texture and avoid overcooking it to maintain its shape.
Serving Suggestions
Serve the scalloped eggplants as a side dish alongside grilled meats or roasted vegetables for a balanced meal. It pairs beautifully with Easy Pineapple Coffee Cake for a delightful contrast between savory and sweet. Garnish with fresh herbs like parsley or basil for added freshness.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the scalloped eggplants in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through. You can also microwave individual servings, but be cautious not to overheat, as it can make the eggplant mushy.
Nutrition & Diet Analysis (per serving)
Each serving of Scalloped Eggplants contains roughly 829 calories, with 5g protein, 49g carbohydrates, and 69g fat. It is a good source of iron (13% of the Daily Value) and calcium (13% 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 prepare this dish ahead of time?
Yes, you can prepare the scalloped eggplants up to a day in advance. Assemble the dish without baking, cover it tightly, and refrigerate. When ready to serve, bake it directly from the fridge, adding a few extra minutes to the cooking time.
What can I use instead of cracker crumbs?
If you don't have cracker crumbs, breadcrumbs work well as a substitute. You can also use crushed cornflakes or panko for a crunchier topping. For a gluten-free option, consider almond meal or gluten-free breadcrumbs.
Can I add other vegetables to this recipe?
Absolutely! You can incorporate vegetables like zucchini, bell peppers, or spinach for added flavor and nutrition. Just ensure they are chopped evenly and pre-cooked if needed, so they blend well with the eggplant and other ingredients.
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).