Eggplant Casserole
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5
6 reviews
Excellent
Eggplant Casserole
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Southern Eggplant Casserole is a delicious way to enjoy fresh garden vegetables. This easy recipe is a satisfying vegetarian dinner or a simple side dish!
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Ingredients
- 1 (1-lb.) eggplant peeled and diced into 1-inch cubes, about 5 cups total
- 2 teaspoons olive oil
- ¼ cup celery chopped
- ¼ cup onion diced
- 1 clove garlic minced, about 1 ½ teaspoons
- 1 ½ cups Ritz crackers crumbs, about 37 crackers total
- 6 tablespoons butter salted, melted
- 1 cup cheddar cheese grated
- ½ cup milk
- 2 egg lightly beaten
Instructions
- Preheat oven to 350 degrees F. Spray an 8-inch or 9-inch square casserole dish with cooking spray and set aside.
- Bring a pot of well-salted water to a boil. Add diced eggplant and cook just until tender, about 5-6 minutes. Drain well.
- In a bowl, combine cracker crumbs, melted butter and grated cheddar cheese. Set aside.
- Meanwhile, heat olive oil in a skillet over medium-high heat. Add the celery, onion and garlic to the skillet and sauté until tender, about 5-7 minutes. Combine celery mixture with the eggplant, milk, eggs, ½ teaspoon salt and ¼ teaspoon pepper. Gently fold in half of the cracker crumb mixture. Transfer to the prepared baking dish.
- Top with the remaining half of the cracker crumb mixture.
- Bake, uncovered, for about 25 minutes, or until the top is golden brown and the casserole is hot and bubbly. Allow the dish to rest for about 10 minutes before serving.
Notes
- Any good melting cheese will work in this recipe. Cheddar is a classic choice, but you can also use American, mozzarella, gruyère, fontina, provolone or any combination of these.
- I used an eggplant that was about 1 lb. here, but you can use a larger eggplant if that's what you have on hand. More eggplant will not impact the recipe.
- Salt the cooking water really well before adding the eggplant. This is a great opportunity to season the eggplant itself so that it has great flavor in the dish.
- Ritz crackers add so much buttery, salty flavor to the dish. I don't recommend substituting with plain breadcrumbs. You can use crushed saltines, crushed Corn Flakes or other crushed butter crackers in a pinch.
- Serving a larger family as an entrée? Double all of the ingredients and prepare the casserole in a 9 x 13-inch dish.
- Feel free to add other vegetables to the casserole, too. You can sauté sliced mushrooms or bell peppers with the celery and onion, for example.
Nutrition Information
Show Details
Serving
1/6 of the casserole
Calories
348.9kcal
(17%)
Carbohydrates
19.4g
(6%)
Protein
9.9g
(20%)
Fat
27g
(42%)
Saturated Fat
13.6g
(68%)
Polyunsaturated Fat
3.6g
(21%)
Monounsaturated Fat
7.8g
(39%)
Cholesterol
114.6mg
(38%)
Sodium
370.9mg
(15%)
Potassium
293.1mg
(6%)
Fiber
2.1g
(8%)
Sugar
5.8g
(12%)
Nutrition Facts
Serving: 6- 8 (as a side dish) or 4 as an entree
Amount Per Serving
Calories 3489 kcal
% Daily Value*
| Serving | 1/6 of the casserole | |
| Calories | 348.9kcal | 17% |
| Carbohydrates | 19.4g | 6% |
| Protein | 9.9g | 20% |
| Fat | 27g | 42% |
| Saturated Fat | 13.6g | 68% |
| Polyunsaturated Fat | 3.6g | 21% |
| Monounsaturated Fat | 7.8g | 39% |
| Cholesterol | 114.6mg | 38% |
| Sodium | 370.9mg | 15% |
| Potassium | 293.1mg | 6% |
| Fiber | 2.1g | 8% |
| Sugar | 5.8g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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