Souper Eggplant Casserole
A comforting eggplant casserole with tomato flavor, cheesy topping, and crunchy croutons, perfect for a hearty vegetarian meal or family dinner.
Ingredients
Instructions
- Cube the unpeeled eggplant and sauté in a skillet with butter, oil, chopped onion, and minced garlic for 15 minutes or until tender.
- Combine the tomato soup and milk, then add to the eggplant mixture along with salt and pepper in a greased 2-quart baking dish.
- Sprinkle with stuffing mix or croutons and top with grated cheese.
- Bake at 350°F for 25 minutes or until bubbly and golden.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream or Greek yogurt to the eggplant mixture before baking. If you don’t have stuffing mix, crushed crackers or breadcrumbs can work as a substitute. To cut down on bitterness, sprinkle the cubed eggplant with salt and let it sit for 30 minutes before cooking, then rinse and pat dry.
Serving Suggestions
This casserole pairs beautifully with a simple side salad or steamed vegetables for a complete meal. For a heartier option, consider serving it alongside crusty bread or over a bed of rice. It’s perfect for a cozy dinner and can also be a delightful addition to a potluck or gathering, just like the classic American recipes.
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 until heated through, or microwave in short intervals, stirring occasionally, to ensure even heating without drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Souper Eggplant Casserole contains roughly 610 calories, with 8g protein, 64g carbohydrates, and 37g fat. It is an excellent source of iron (28% of the Daily Value), vitamin C (26% of the Daily Value), and calcium (24% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 2185mg per serving (95% 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 instead of fresh?
Yes, frozen eggplant can be used, but it may release more moisture during cooking. Make sure to thaw and drain any excess water before sautéing to maintain the casserole's texture.
Is there a vegetarian substitute for the cheese?
Absolutely! You can use a plant-based cheese alternative or nutritional yeast for a cheesy flavor without the dairy. Just ensure the substitute melts well if you're looking for a similar texture.
Can I prepare this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Just assemble it in the baking dish, cover with foil, and refrigerate. Bake it the next day, adding a few extra minutes to the cooking time if it's coming straight 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).