Delicious Eggplant Casserole Recipe
Eggplant Casserole Recipe
Table of Contents
Eggplant Casserole Recipe
This Eggplant Casserole Recipe is a hearty and flavorful dish that brings together layers of tender eggplant, rich tomato sauce, and creamy cheese. Perfect for a family dinner or as a vegetarian option at gatherings, this casserole is both satisfying and nutritious. Whether you’re an eggplant lover or trying it for the first time, this recipe is sure to delight your taste buds.
Description
Eggplant casserole is a classic comfort food that has made its way into many homes, and for good reason. This Eggplant Casserole Recipe features a delightful combination of flavors and textures that make it a favorite among both vegetarians and meat eaters alike. The star ingredient, eggplant, is packed with nutrients and has a unique, slightly sweet flavor that complements the other ingredients perfectly.
Why You’ll Love This Recipe
One of the best things about this eggplant casserole is its versatility. You can easily customize it by adding your favorite vegetables, spices, or even protein sources like lentils or ground meat. The layers of roasted eggplant, savory tomato sauce, and melted cheese create a beautiful presentation that is perfect for serving to guests.
Health Benefits
Eggplant is not just delicious; it’s also a nutritional powerhouse. It’s low in calories, high in fiber, and packed with antioxidants. This casserole is a great way to incorporate more vegetables into your diet, making it a smart choice for anyone looking to eat healthier without sacrificing flavor.
Ideal Serving Suggestions
Serve this eggplant casserole hot from the oven with a fresh green salad and some crusty bread. It pairs wonderfully with a light red wine, making it a fantastic choice for dinner parties or family gatherings.
Cooking Tips
For the best results, be sure to salt your eggplant slices before assembling the casserole. This helps to draw out excess moisture and bitterness, resulting in a more flavorful dish. You can also experiment with different types of cheese or herbs to suit your personal taste.
Ingredients
- 2 medium eggplants, sliced into ½ inch rounds
- 2 tablespoons salt (for salting eggplant)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes (optional)
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil for garnish (optional)
- Black pepper to taste
Instructions
- Prepare the Eggplant: Start by salting the eggplant slices. Lay them on a baking sheet, sprinkle with salt, and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry with paper towels.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Cook the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
- Add the Tomatoes: Stir in the crushed tomatoes, basil, oregano, red pepper flakes, and black pepper. Simmer for 10 minutes to allow the flavors to meld.
- Roast the Eggplant: In a separate baking sheet, arrange the eggplant slices in a single layer. Drizzle with olive oil and roast in the oven for about 25 minutes, turning halfway through, until tender and lightly browned.
- Layer the Casserole: In a 9×13 inch baking dish, spread a layer of the tomato sauce mixture on the bottom. Add a layer of roasted eggplant, followed by a layer of mozzarella cheese. Repeat the layers until all ingredients are used, finishing with mozzarella and Parmesan on top.
- Bake: Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Serve: Let the casserole sit for about 10 minutes before serving. Garnish with fresh basil if desired.
Notes
- Feel free to substitute or add other vegetables like zucchini or bell peppers for added flavor and nutrition.
- To make this dish gluten free, ensure your canned tomatoes and any added sauces are certified gluten free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
Delicious Eggplant Casserole Recipe
Ingredients
- 2 medium eggplants sliced into ½ inch rounds
- 2 tablespoons salt for salting eggplant
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 can 28 ounces crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes optional
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil for garnish optional
- Black pepper to taste
Instructions
- Prepare the Eggplant: Start by salting the eggplant slices. Lay them on a baking sheet, sprinkle with salt, and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry with paper towels.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Cook the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
- Add the Tomatoes: Stir in the crushed tomatoes, basil, oregano, red pepper flakes, and black pepper. Simmer for 10 minutes to allow the flavors to meld.
- Roast the Eggplant: In a separate baking sheet, arrange the eggplant slices in a single layer. Drizzle with olive oil and roast in the oven for about 25 minutes, turning halfway through, until tender and lightly browned.
- Layer the Casserole: In a 9×13 inch baking dish, spread a layer of the tomato sauce mixture on the bottom. Add a layer of roasted eggplant, followed by a layer of mozzarella cheese. Repeat the layers until all ingredients are used, finishing with mozzarella and Parmesan on top.
- Bake: Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Serve: Let the casserole sit for about 10 minutes before serving. Garnish with fresh basil if desired.
Notes
- Feel free to substitute or add other vegetables like zucchini or bell peppers for added flavor and nutrition.
- To make this dish gluten free, ensure your canned tomatoes and any added sauces are certified gluten free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
