Handwritten recipe for Eggplant Casserole
by: salvagedrecipes

Eggplant Casserole With Cheddar and Parmesan

Eggplant Casserole
This comforting Eggplant Casserole blends tender eggplant with sautéed onion, savory cheddar and parmesan cheeses, and a subtle touch of Tabasco for warmth. Likely hailing from mid-century American kitchens, it embodies the rise of creamy, cheese-forward vegetable bakes popular in community cookbooks and church suppers. With a custardy egg base and buttery topping, it's a filling, budget-friendly dish that's perfect for potlucks or weeknight dinners alike.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 162 kcal

Ingredients
  

  • 1 eggplant (medium )
  • 1/2 cup onion (chopped )
  • 1 tbsp margarine (or butter)
  • 1/2 cup cheddar cheese (shredded )
  • 2 eggs (beaten)
  • 1/2 tsp salt
  • 1 dash Tabasco
  • 2 tbsp Parmesan cheese (grated )
  • Paprika (for topping)

Instructions
 

Step 1: Prepare the Eggplant

  • Peel and cut eggplant into pieces.
  • Cook in salted water until tender.
  • Drain thoroughly.

Step 2: Sauté Onion

  • In a small skillet, sauté chopped onion in margarine until soft.

Step 3: Mix Ingredients

  • Combine cooked eggplant, sautéed onion, cheddar cheese, beaten eggs, salt, and Tabasco in a large bowl. Mix thoroughly.

Step 4: Assemble Casserole

  • Transfer mixture to a greased casserole dish.
  • Sprinkle top with grated Parmesan cheese and a dusting of paprika.

Step 5: Bake

  • Bake at 350°F for about 30 minutes, or until a knife inserted in the center comes out clean.

Tips

  • Add sautéed onions or bell peppers for extra flavor.
  • Swap cheddar for mozzarella or a blend of cheeses.
  • Stir in a pinch of oregano or basil for an Italian twist.
  • Add cooked ground beef or turkey for a protein boost.
  • Use fresh breadcrumbs on top for a crunchy finish.
  • Substitute low-fat mayonnaise to lighten the dish.
  • Stir in a handful of fresh parsley before baking.
  • Replace eggplant with zucchini for a variation.
  • Make ahead: assemble, refrigerate, and bake the next day.

Nutrition

Calories: 162kcalCarbohydrates: 9gProtein: 9gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 99mgSodium: 244mgPotassium: 345mgFiber: 4gSugar: 5gVitamin A: 433IUVitamin C: 4mgCalcium: 159mgIron: 1mg
Keyword casserole, comfort food, eggplant, family dinner, handwritten recipe, old-fashioned recipe, retro recipes, vintage
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