Cheesy Eggplant Aubergine Casserole
Indulge in the comforting layers of this Cheesy Eggplant Aubergine Casserole—a Mediterranean-inspired dish bursting with rich flavors and gooey, golden cheese. Perfectly roasted eggplant slices are layered with a fragrant homemade tomato sauce infused with garlic, oregano, and basil, then topped with a mouthwatering blend of melted mozzarella and Parmesan. For an extra crunch, an optional breadcrumb topping elevates this casserole to hearty perfection. Easy to prepare and baked to bubbly, cheesy bliss, this vegetarian delight is ideal for a cozy family dinner or an impressive meatless main course. Serve it warm with a side of crusty bread or a fresh salad, and let its savory, cheesy goodness steal the show.
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Recipe Information
Ingredients
- 2 medium Eggplant (aubergine)
- 4 tablespoons Olive oil
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 3 cloves Garlic cloves, minced
- 2 cups Crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Sugar
- 2 cups Mozzarella cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 0.5 cups Breadcrumbs (optional, for topping)
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplants into 1/4-inch thick rounds and lay them out on a baking sheet. Sprinkle both sides with 1 teaspoon of salt and let them sit for 10 minutes to release excess moisture.
Pat the eggplant slices dry with paper towels and brush both sides lightly with 2 tablespoons of olive oil. Arrange them in a single layer on the baking sheet and roast in the oven for 20 minutes, flipping halfway through.
While the eggplants roast, heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the crushed tomatoes, oregano, basil, sugar, 0.5 teaspoon salt, and black pepper. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat.
Reduce the oven temperature to 375°F (190°C).
In a 9x13-inch baking dish, spread a thin layer of the tomato sauce on the bottom. Arrange a single layer of roasted eggplant slices over the sauce.
Sprinkle a generous handful of mozzarella cheese and a small amount of Parmesan cheese over the eggplant. Repeat the layers (sauce, eggplant, cheeses) until all ingredients are used, finishing with a layer of cheese on top.
Optional: If using breadcrumbs, sprinkle them evenly over the top layer of cheese for a crispy topping.
Bake the casserole, uncovered, at 375°F (190°C) for 20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it cool for 5 minutes. Garnish with fresh parsley if desired before serving.
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1374 mg | 60% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 11.7 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 559 mg | 43% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 793 mg | 17% | |
*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.
