Tomato And Eggplant Casserole
A comforting casserole featuring tender eggplant, ripe tomatoes, and cheesy topping, perfect for family dinners and vegetable lovers seeking hearty, flavorful meals.
Ingredients
Instructions
- Boil sliced eggplant in water with salt, drain and mash.
- Blend eggs, ground black pepper, chopped onion, oregano leaves, and crumbled saltines.
- Spread sliced tomatoes over the mashed eggplant in a buttered casserole.
- Pour the egg and seasoning mixture over the tomatoes.
- Sprinkle grated cheese on top.
- Bake in a buttered casserole at 375°F for 25 minutes.
Tips & Substitutions
To reduce bitterness, consider salting the eggplant and letting it sit for about 30 minutes before rinsing. If you don't have saltines, crushed crackers or breadcrumbs can work as a substitute. You can also add garlic to the onion mix for extra flavor. This dish pairs beautifully with Mediterranean recipes like Zucchini Salad or Oven Roasted Vegetables With Rigatoni.
Serving Suggestions
Serve this casserole warm, garnished with fresh herbs like basil or parsley for added flavor. It makes a great main dish paired with a light salad, such as Greek Rotini Salad, or crusty bread. For a complete meal, consider serving it alongside grilled vegetables or a refreshing Zucchini And Tomato Au Gratin.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F until heated through, about 15-20 minutes. You can also microwave individual portions, but the oven helps maintain the texture of the cheese and vegetables.
Nutrition & Diet Analysis (per serving)
Each serving of Tomato And Eggplant Casserole contains roughly 1999 calories, with 22g protein, 150g carbohydrates, and 164g fat. It is an excellent source of dietary fiber (283% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2109mg per serving (92% 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 casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble it without baking, cover it tightly with plastic wrap, and refrigerate. When ready to serve, simply bake it straight from the fridge, adding an extra 5-10 minutes to the baking time.
What can I substitute for the cheese?
If you want a dairy-free option, use nutritional yeast for a cheesy flavor or a vegan cheese alternative. You can also skip the cheese entirely, as the casserole will still be flavorful with the tomatoes and eggplant.
How do I make this dish spicier?
To add some heat, consider incorporating red pepper flakes or diced jalapeños into the egg mixture. Alternatively, you can top the casserole with hot sauce before serving for those who prefer an extra kick.
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).