Rosalynn Carter’s Eggplant Casserole: A Southern Classic

My grandmother, a true daughter of the South, had a well-worn copy of Southern Living that was practically falling apart at the seams. Within its pages, nestled amongst images of perfectly manicured lawns and breezy porches, was a recipe that became a staple at our family gatherings: Rosalynn Carter’s Eggplant Casserole. I remember the anticipation as the aroma of baking eggplant, fragrant garlic, and melting cheese filled the kitchen, signaling that a comforting and delicious meal was just moments away. This casserole is more than just a dish; it’s a warm hug from my childhood, a reminder of family, and a taste of simple, Southern goodness.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Servings: 6
• Dietary Type: Vegetarian

Ingredients

• 1 large eggplant, peeled and cut into 8 circles
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons salad oil
• 3 tablespoons butter
• 1 cup onion, chopped
• 2 garlic cloves, minced
• 2 cups fresh tomatoes, peeled and chopped
• 1/4 teaspoon thyme
• Salt (to taste)
• Pepper (to taste)
• 1/4 cup parsley, chopped
• 1/2 cup white bread crumbs
• 1 cup cheese, grated (Swiss, Gruyere or mozzarella)

Equipment Needed

• Shallow Pyrex dish
• Skillet
• Broiler
• Oven

Instructions

1. Begin by preparing the eggplant. Slice the eggplant into approximately 1-inch thick circles. As you slice, you may notice the circumference varies. Trim the slices so they are all roughly the same size. This ensures even cooking.

2. Place the trimmed eggplant slices in an oiled shallow Pyrex dish.

3. Sprinkle the eggplant with 1 teaspoon of salt and 1/2 teaspoon of pepper.

4. Broil the eggplant for about 5 minutes, or longer, until the eggplant is fork-tender. Keep a close eye on it to prevent burning. The goal is to soften the eggplant, not to char it completely.

5. While the eggplant is broiling, prepare the tomato sauce. In a skillet, heat 3 tablespoons of salad oil and 3 tablespoons of butter over medium heat.

6. Add 1 cup of chopped onion to the skillet and cook until the onion is softened and yellowed, about 5-7 minutes. Stir occasionally to prevent burning.

7. Add 2 minced garlic cloves to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it will become bitter.

8. Add 2 cups of peeled and chopped fresh tomatoes and the trimmings from the eggplant slices to the skillet. The eggplant trimmings add extra flavor and body to the sauce.

9. Cook the tomato mixture until it has thickened, about 10-15 minutes. Stir occasionally to prevent sticking.

10. Stir in 1/4 teaspoon of thyme, salt and pepper to taste, 1/4 cup of chopped parsley, and 1/2 cup of white bread crumbs. Mix well to combine.

11. Once the eggplant is broiled and tender, remove it from the broiler.

12. Spread the tomato mixture evenly over the top of the broiled eggplant slices.

13. Cover the casserole with 1 cup of grated cheese (Swiss, Gruyere, or mozzarella are all excellent choices).

14. Bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) until the cheese is melted and bubbly, about 15 minutes.

15. Remove from oven and let rest for a few minutes before serving.

Expert Tips & Tricks

• Salting the Eggplant: For an even less bitter eggplant, you can salt the eggplant slices before broiling. Place the slices on a wire rack, sprinkle with salt, and let them sit for 30 minutes. This draws out excess moisture and bitterness. Rinse and pat dry before broiling.
• Tomato Freshness: While fresh tomatoes are ideal, canned diced tomatoes (drained) can be substituted in a pinch. Opt for a good quality brand. You may need to adjust the cooking time slightly to achieve the desired thickness.
• Cheese Choice: The type of cheese you use will significantly impact the flavor. Swiss and Gruyere provide a nutty, complex flavor, while mozzarella offers a milder, creamier taste. Feel free to experiment with different cheese blends. A sprinkle of Parmesan cheese adds a nice salty, savory note.
• Make-Ahead Tip: The tomato sauce can be made a day in advance and stored in the refrigerator. This can save time on the day you plan to bake the casserole. Simply reheat the sauce before spreading it over the eggplant.
• Breadcrumb Boost: For a crispier topping, lightly toast the breadcrumbs in a dry skillet before adding them to the sauce. This adds a delightful textural contrast.

Serving & Storage Suggestions

This Eggplant Casserole is best served warm, straight from the oven. Garnish with a sprig of fresh parsley for a pop of color. It pairs beautifully with a simple green salad, grilled chicken, or crusty bread for soaking up the delicious tomato sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) until heated through, or microwave in short intervals. You can also freeze the casserole for longer storage, but the texture of the eggplant may change slightly upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	229.7 kcal	N/A
Calories from Fat	158 g	69%
Total Fat	17.6 g	27%
Saturated Fat	7.6 g	37%
Cholesterol	27.3 mg	9%
Sodium	643.4 mg	26%
Total Carbohydrate	14.3 g	4%
Dietary Fiber	4.4 g	17%
Sugars	5.1 g	N/A
Protein	5.9 g	11%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spicy Kick: Add a pinch of red pepper flakes to the tomato sauce for a touch of heat.
• Italian Herb Blend: Substitute the thyme with an Italian herb blend for a different flavor profile.
• Vegetarian Protein: Add crumbled tofu or cooked lentils to the tomato sauce for a heartier, protein-rich casserole.
• Gluten-Free Option: Use gluten-free breadcrumbs to make this casserole gluten-free.
• Mediterranean Twist: Add chopped Kalamata olives and crumbled feta cheese to the casserole for a Mediterranean flair.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded cheese for this recipe?
A: While pre-shredded cheese is convenient, freshly grated cheese melts more smoothly and evenly. Pre-shredded cheese often contains cellulose, which can inhibit melting.

Q: How can I prevent the eggplant from being bitter?
A: Salting the eggplant before cooking helps draw out excess moisture and bitterness. You can also choose smaller, younger eggplants, which tend to be less bitter than larger, more mature ones.

Q: Can I make this casserole ahead of time and bake it later?
A: Yes, you can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. Add about 5-10 minutes to the baking time to ensure it’s heated through.

Q: What can I serve with this eggplant casserole?
A: This casserole pairs well with a simple green salad, roasted vegetables, or grilled chicken or fish. Crusty bread is also a great accompaniment for soaking up the delicious sauce.

Q: Can I freeze this casserole?
A: Yes, you can freeze this casserole, but the texture of the eggplant may change slightly upon thawing. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw completely in the refrigerator before reheating.

Final Thoughts

Rosalynn Carter’s Eggplant Casserole is more than just a recipe; it’s a taste of Southern hospitality and a comforting classic that’s sure to please. I encourage you to try this recipe and experience the simple pleasures of home cooking. Feel free to experiment with variations to make it your own, and don’t hesitate to share your feedback and creations. Serve it with a glass of sweet tea and enjoy a taste of Southern tradition!