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Eggplant Casserole

Eggplant Casserole

Indulge in the delightful flavors of this Eggplant Casserole, a perfect embodiment of summer’s bounty! Layered with tender eggplant, fresh vegetables, and gooey cheese, this dish is an ideal choice for family dinners or social gatherings. Each bite offers a harmonious blend of earthy tastes complemented by aromatic herbs, making it a satisfying meal that’s both nutritious and comforting. Whether served as a main course or alongside a light salad, this casserole is sure to impress everyone at your table.

  • Total Time: 50 minutes
  • Yield: Serves 6

Ingredients

Scale
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 large onion (diced)
  • 2 garlic cloves (minced)
  • 1 yellow pepper (diced)
  • 2 portabello mushroom caps (sliced into bite-sized pieces)
  • 3 large tomatoes (diced)
  • 1 tablespoon fresh parsley (finely chopped)
  • 1 tablespoon fresh basil (finely chopped)
  • 1/2 tablespoon fresh thyme
  • 1/4 cup vegetable oil
  • 2 medium eggplants (cut into bite-sized pieces)
  • 1 tablespoon salt
  • 1 tablespoon flour
  • 1/2 cup Parmesan cheese
  • 4 ounces fresh mozzarella (sliced)

Instructions

  1. Preheat your oven to 375°F and prepare a 2 1/2-quart casserole dish with cooking spray.
  2. In a large skillet over medium-low heat, melt butter and olive oil. Sauté diced onions for 3 minutes, then add bell pepper and garlic; cook for another 3 minutes.
  3. Stir in sliced mushrooms until moisture is released (about 3-4 minutes), then mix in diced tomatoes and herbs. Remove from heat.
  4. In the same skillet, heat vegetable oil over medium heat and sauté cubed eggplants with salt until lightly browned. Sprinkle flour over eggplants and stir until combined. Add back the tomato mixture and simmer.
  5. Layer one-third of the vegetable mixture in the casserole dish, followed by Parmesan and mozzarella cheeses. Repeat layers and finish with remaining mixture topped with cheese.
  6. Bake for 30 minutes until bubbly and golden brown. Let cool slightly before serving.
  • Author: Juniper
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 280
  • Sugar: 6g
  • Sodium: 450mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 8g
  • Protein: 12g
  • Cholesterol: 30mg

Keywords: For added flavor, consider incorporating zucchini or spinach into the veggie layers. This casserole can be prepared ahead of time; simply assemble it without baking and refrigerate until ready to cook.