Easy Eggplant Aubergine Casserole
Discover the ultimate comfort food with this Easy Eggplant Aubergine Casserole, a simple yet flavor-packed dish perfect for weeknight dinners or cozy gatherings. This vegetarian casserole layers tender, pan-fried eggplant slices with a rich, herb-infused tomato sauce, plenty of gooey mozzarella, and a crispy breadcrumb topping. Bursting with the savory goodness of garlic, onion, and classic Italian seasonings like basil and oregano, this hearty bake offers a satisfying combination of textures and flavors. Ready in just one hour, it's an easy-to-make recipe that's both crowd-pleasing and family-friendly. Garnished with fresh parsley for a pop of color and freshness, this delightful casserole pairs wonderfully with crusty bread or a light side salad. Whether you're a long-time fan of eggplant or looking for new ways to enjoy it, this recipe will quickly become a go-to favorite!
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Recipe Information
Ingredients
- 2 large Eggplant (aubergines)
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 2 cups Crushed tomatoes, canned
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.5 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 0.5 cup Breadcrumbs
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants into 1/4-inch thick rounds. Lightly sprinkle both sides of each slice with salt and let them sit for 15 minutes to draw out excess moisture.
While the eggplants are resting, heat 1 tablespoon of olive oil in a pan over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
Add the crushed tomatoes, dried basil, dried oregano, salt, and black pepper to the pan. Stir and let the tomato sauce simmer for 10 minutes. Set aside.
Pat the eggplant slices dry with paper towels to remove the moisture and any excess salt.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Fry the eggplant slices for 2-3 minutes on each side until they are lightly browned. Work in batches if necessary and set the cooked slices aside.
In a greased 9x13-inch baking dish, spread a small amount of the tomato sauce on the bottom. Layer half of the eggplant slices on top of the sauce.
Spread half of the remaining tomato sauce over the eggplant slices, then sprinkle with half of the grated Parmesan, half of the shredded mozzarella, and half of the breadcrumbs.
Repeat the layering process with the remaining eggplant, tomato sauce, Parmesan, mozzarella, and breadcrumbs.
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 until the cheese is golden and bubbly.
Remove from the oven and let the casserole cool for 5 minutes. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.3 g | 108% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 5224 mg | 227% | |
| Total Carbohydrate | 158.2 g | 58% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 71.8 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1535 mg | 118% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3982 mg | 85% | |
*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.
