Balsamic Eggplant Aubergine Casserole
Indulge in the rich and hearty flavors of this Balsamic Eggplant Aubergine Casserole, a comforting and veggie-forward dish that’s perfect for any weeknight dinner or special gathering. Tender, golden-brown slices of eggplant are layered with a tangy balsamic-infused tomato sauce and a luscious blend of melted mozzarella and Parmesan cheese, creating a casserole that's both wholesome and satisfying. Carefully seasoned with fragrant dried oregano and basil, this dish brings classic Italian-inspired flavors to your table. With a crisp, cheesy topping and optional fresh parsley for a burst of freshness, this casserole is as visually appealing as it is delicious. Whether you're a vegetarian or simply looking for a creative way to enjoy eggplant, this casserole is sure to become a family favorite. Perfect for meal prep and reheats beautifully for leftovers—this is comfort food done right!
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Recipe Information
Ingredients
- 2 large Eggplant (Aubergine)
- 1 tablespoon Salt
- 4 tablespoons Olive oil
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 28 ounces Canned crushed tomatoes
- 3 tablespoons Balsamic vinegar
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Black pepper
- 2 cups, shredded Mozzarella cheese
- 0.5 cups, grated Parmesan cheese
- 2 tablespoons, chopped (optional) Fresh parsley
Instructions
Slice the eggplants into 1/4-inch thick rounds and sprinkle both sides with salt. Lay them on a baking sheet lined with paper towels and let sit for 30 minutes to draw out moisture. Rinse the slices and pat dry thoroughly.
Preheat your oven to 375°F (190°C).
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Working in batches, cook the eggplant slices for about 3-4 minutes per side until lightly golden. Add more olive oil as needed. Set the cooked slices aside.
In the same skillet, heat 1 tablespoon of olive oil over medium heat and sauté the diced onion until soft and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute more.
Stir in the crushed tomatoes, balsamic vinegar, dried oregano, dried basil, and black pepper. Simmer the sauce over low heat for 10 minutes, stirring occasionally.
Spread a thin layer of the tomato sauce on the bottom of a greased 9x13-inch casserole dish. Layer half the eggplant slices on top. Add more sauce to cover the eggplant, then sprinkle with 1 cup of mozzarella cheese.
Repeat the layers with the remaining eggplant, sauce, and mozzarella cheese. Top with grated Parmesan cheese as the final layer.
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese on top is golden and bubbly.
Remove the casserole from the oven and let it rest for 10 minutes before serving. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
1948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.4 g | 154% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 10018 mg | 436% | |
| Total Carbohydrate | 144.7 g | 53% | |
| Dietary Fiber | 46.5 g | 166% | |
| Total Sugars | 86.9 g | ||
| Protein | 92.7 g | 185% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 2407 mg | 185% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 5682 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
