Description
Eggplant Casserole is a vibrant and satisfying dish that highlights the best of summerβs bounty. This delightful casserole layers tender eggplant, colorful bell peppers, earthy mushrooms, and juicy tomatoes, all infused with fresh herbs for an explosion of flavor. Topped with gooey mozzarella and rich Parmesan cheese, it bakes to golden perfection, making it a centerpiece for family dinners or gatherings. Easy to prepare and customizable based on seasonal vegetables, this comforting casserole is sure to please everyone at your table. Dive into this hearty dish that combines nutritious ingredients with delicious tasteβperfect for any occasion!
Ingredients
- 2 medium eggplants
- 3 large tomatoes
- 1 large onion
- 2 garlic cloves
- 2 portobello mushrooms
- 1 yellow bell pepper
- Fresh basil
- Fresh parsley
- Fresh thyme
- 1/4 cup vegetable oil
- 1 tablespoon salt
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon flour
- 1/2 cup Parmesan cheese
- 4 ounces fresh mozzarella
Instructions
- Preheat the oven to 375Β°F. Spray a 2Β½-quart casserole dish with cooking spray.
- In a skillet, heat butter and olive oil over medium-low heat. SautΓ© diced onion for 3 minutes; add yellow pepper and garlic, cooking for another 3 minutes.
- Stir in sliced mushrooms and cook until moisture is released (3β4 minutes). Add diced tomatoes and herbs; simmer briefly before moving to a bowl.
- In the same skillet, heat vegetable oil over medium heat. Cook cubed eggplant with salt until browned. Sprinkle flour over eggplant; mix well.
- Combine the reserved vegetable mix with the eggplant; layer one-third in the casserole dish with cheese before repeating layers until all ingredients are used up.
- Bake for about 30 minutes until bubbly and golden brown on top.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg
Keywords: Salting the eggplant helps draw out moisture and bitterness. Feel free to swap in other seasonal vegetables like zucchini or spinach for added nutrition. Let the casserole rest after baking for easier serving.