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–+ servings
Eggplant Casserole
This Eggplant Casserole is a hearty, savory Southern-style comfort dish that combines tender boiled eggplant with aromatic vegetables, Worcestershire sauce, and a buttery cracker topping. A hint of garlic and optional hot pepper or Tabasco sauce adds subtle spice, while the topping of Parmesan cheese and breadcrumbs creates a golden, crunchy crust. Versatile and flavorful, this casserole makes an excellent main dish or side for family dinners, potlucks, and holiday spreads. An optional variation includes adding crabmeat for a coastal twist.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Southern
Servings 8
Calories 235 kcal

Ingredients
  

  • 1 large eggplant (or 2 small )
  • 1 stick oleo (or unsalted butter, ~½ cup)
  • ½ cup onion (chopped)
  • ½ cup bell pepper (chopped)
  • ½ cup celery (chopped)
  • 3 cloves garlic (pressed)
  • 1 pod pod hot pepper ( or 1 tsp Tabasco sauce)
  • 10 double crackers (or ~1 cup crushed saltines)
  • 1 egg (beaten)
  • 3 tbsp Worcestershire sauce
  • 3 oz evaporated milk
  • ½ cup breadcrumbs
  • ½ cup Parmesan cheese (grated)
  • salt (to taste)
  • black pepper (to taste)

Optional:

  • 1 cup crabmeat

Instructions
 

Step 1: Prepare Eggplant

  • Peel and cut eggplant into chunks.
  • Boil in salted water until tender, about 10 minutes.
  • Drain well.

Step 2: Sauté Vegetables

  • In a skillet, melt oleo (butter).
  • Add onions, bell pepper, celery, and garlic.
  • Cook over medium heat until softened, about 5 minutes.

Step 3: Combine Ingredients

  • In a large bowl, mash the cooked eggplant lightly.
  • Stir in sautéed vegetables, Worcestershire sauce, hot pepper or Tabasco, crushed crackers, and beaten egg.
  • Mix until well combined.
  • If using crabmeat, gently fold it in at this stage.

Step 4: Assemble Casserole

  • Transfer mixture into a greased baking dish.
  • Pour evaporated milk evenly over the top.
  • Sprinkle with breadcrumbs and Parmesan cheese.

Step 5: Bake

  • Bake at 350°F (175°C) for about 25 minutes, until golden and bubbling.
  • Let cool slightly before serving.

Tips

  • Substitute butter for oleo if preferred.
  • Add optional crabmeat as noted for a seafood variation.
  • Use either a hot pepper pod or Tabasco to control heat level.
  • Top with breadcrumbs and Parmesan as written for extra crunch and flavor.
  • If desired, substitute evaporated milk brand (Pet milk) for regular milk for richness.
  • Bake uncovered to help the topping brown and crisp.
  • Add more “double crackers” (saltine-type) to adjust texture and absorb moisture.
  • Try adding extra celery or bell pepper for more vegetable texture.
  • For milder flavor, omit hot pepper and reduce garlic.

Nutrition

Calories: 235kcalCarbohydrates: 18gProtein: 6gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 410mgPotassium: 350mgFiber: 3gSugar: 5gVitamin A: 750IUVitamin C: 15mgCalcium: 130mgIron: 1.5mg
Keyword baked casserole, comfort food, eggplant casserole, family dinner, potluck dish, southern cooking, vegetable casserole, vintage recipe
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