Scalloped Eggplant Casserole Recipe

Name: Scalloped Eggplant Casserole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant; 1 quart. canned tomatoes; 1/2 c. finely minced onions; 1 1/2 ounce. extra virgin olive oil; 4 ounce. toasted bread cubes or possibly croutons; 2 tbsp. sugar; 1 teaspoon salt; 1/4 teaspoon pepper; 3/4 teaspoon sweet basil; 1/8 teaspoon oregano; 1/4 c. bread crumbs; 1/4 c. grated Parmesan cheese; 1 tbsp. melted butter

Servings: persons

1 eggplant
1 quart. canned tomatoes
1/2 c. finely minced onions
1 1/2 ounce. extra virgin olive oil
4 ounce. toasted bread cubes or possibly croutons
2 tbsp. sugar
1 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon sweet basil
1/8 teaspoon oregano
1/4 c. bread crumbs
1/4 c. grated Parmesan cheese
1 tbsp. melted butter

1
Wash and peel eggplant.
2
Cut into 1/2 inch cubes.
3
Cook in boiling salted water about 8 min or possibly till tender.
4
Drain well.
5
Saute/fry onion in oil.
6
Combine sauteed onions, oil and bread crumbs, mixing well.
7
Drain off 1/2 juice of tomatoes.
8
Place tomatoes, juice, sugar, salt, pepper and spices on range and bring to a boil.
9
Add in onion and bread crumb mix and mix well.
10
Incorporate eggplant into mix.
11
Pour into a greased casserole dish.
12
Top with bread crumbs and Parmesan cheese.
13
Sprinkle with melted butter.
14
Bake at 375 degrees for 30 to 40 min.
15
Top should be nicely browned.

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 eggplant, 1 quart. canned tomatoes, 1/2 c. finely minced onions, 1 1/2 ounce. extra virgin olive oil, and more.

Yes, Scalloped Eggplant Casserole Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!