Description
This comforting Eggplant Casserole combines layers of sautéed vegetables, fresh herbs, and melted cheeses for a deliciously baked dish perfect for a family meal. Featuring tender eggplant, mushrooms, tomatoes, and vibrant peppers, this casserole is rich in flavor and has a wonderful cheesy top that bakes to golden perfection.
Ingredients
Units
Scale
Vegetable Mixture
- 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
Eggplant Preparation
- 1/4 cup vegetable oil
- 2 medium eggplants, cut into bite-sized pieces
- 1 tablespoon salt
- 1 tablespoon flour
Cheeses
- 1/2 cup Parmesan cheese
- 4 ounces fresh mozzarella, sliced
Instructions
- Preheat and prepare: Preheat your oven to 375°F (190°C). Lightly coat a 2 1/2-quart casserole dish with cooking spray to prevent sticking.
- Sauté aromatic vegetables: In a large skillet, heat butter and olive oil over medium-low heat. Add the diced onions and cook gently for about 3 minutes without browning. Then add the yellow pepper and minced garlic, cooking for an additional 3 minutes.
- Add mushrooms and tomatoes: Stir in the sliced portabello mushrooms and cook until they release moisture, around 3 to 4 minutes. Follow by adding diced tomatoes and fresh herbs (parsley, basil, thyme), allowing the mixture to simmer for a couple of minutes before transferring it to a large bowl to set aside.
- Cook the eggplant: In the same skillet, heat vegetable oil and add the chopped eggplant along with salt. Cook frequently stirring until the eggplant browns lightly. Sprinkle flour over the cooked eggplant and stir well to combine.
- Combine vegetables: Add the reserved tomato and vegetable mixture back into the skillet with the eggplant. Stir everything together and bring it to a simmer to meld the flavors.
- Assemble the casserole: Spoon one-third of the vegetable mixture into the prepared casserole dish. Sprinkle a layer of Parmesan cheese, then place a few slices of mozzarella cheese on top. Repeat layering with the remaining vegetable mixture and cheeses, finishing with a top layer of cheese.
- Bake the casserole: Place the assembled casserole in the preheated oven and bake for 30 minutes, until the cheese is melted and golden brown on top.
- Rest and serve: Let the casserole stand for a few minutes after baking to allow it to set slightly, making it easier to serve.
Notes
- For a richer flavor, you can use a mix of different mushrooms or substitute fresh mozzarella with shredded mozzarella if preferred.
- Cooking the vegetables slowly and not browning the onions help to develop a deep, mellow flavor.
- Make sure to cut the eggplant into uniform pieces to ensure even cooking and browning.
- This casserole can be prepared a day ahead and baked fresh when needed.
- Use fresh herbs whenever possible as they enhance the flavor significantly compared to dried ones.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of casserole)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 30 mg
