Eggplant Aubergine and Cheese Casserole
Indulge in the comforting layers of this Eggplant Aubergine and Cheese Casserole—a hearty mix of tender, golden-fried eggplant slices, rich tomato sauce, and a decadent trio of cheeses. Perfectly seasoned with fresh basil, oregano, and garlic, this dish combines Mediterranean flavors with creamy ricotta, melty mozzarella, and nutty parmesan for an irresistible combination. The breaded and crispy eggplant provides a satisfying texture that pairs seamlessly with the luscious layers of sauce and cheese. Whether you’re serving it as a main course or a standout side, this casserole is an elegant yet approachable dish that’s ideal for family dinners or special occasions. Serve piping hot with crusty bread for an unforgettable, flavor-packed meal!
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Recipe Information
Ingredients
- 2 large eggplants (aubergines)
- 3 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 28 ounces canned crushed tomatoes
- 2 tablespoons chopped fresh basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups, shredded mozzarella cheese
- 0.5 cups, grated parmesan cheese
- 1 cup ricotta cheese
- 1 large eggs
- 0.5 cup all-purpose flour
- 0.5 cup breadcrumbs
- for frying vegetable oil
Instructions
Slice the eggplants into 1/4-inch thick rounds. Sprinkle them with salt and let them sit on a tray for 20 minutes to draw out bitterness. Pat dry with paper towels afterward.
Meanwhile, prepare the tomato sauce. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 more minute.
Stir in the crushed tomatoes, fresh basil, oregano, salt, and pepper. Bring the sauce to a simmer and let it cook for 15 minutes, stirring occasionally. Remove from heat.
In a small bowl, mix the ricotta cheese with one egg until smooth and set aside.
Spread the flour on a plate and the breadcrumbs on another. Lightly coat each eggplant slice in flour, shaking off the excess, then dip in breadcrumbs to coat evenly.
Heat vegetable oil in a large frying pan over medium-high heat. Fry breaded eggplant slices in batches until golden and crispy, about 2-3 minutes per side. Drain on paper towels.
Preheat the oven to 375°F (190°C).
Spread a thin layer of tomato sauce on the bottom of a 9x13-inch baking dish. Arrange a layer of fried eggplant slices over the sauce.
Top the eggplant with dollops of the ricotta mixture, followed by a sprinkle of shredded mozzarella and grated parmesan.
Repeat layering (sauce, eggplant, cheeses) until all ingredients are used, finishing with a layer of mozzarella and parmesan on top.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 20 minutes, or until the top is bubbly and golden.
Let the casserole rest for 10 minutes before serving. Garnish with fresh basil if desired.
Nutrition Facts
Calories |
2610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.0 g | 179% | |
| Saturated Fat | 60.9 g | 304% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 528 mg | 176% | |
| Sodium | 6446 mg | 280% | |
| Total Carbohydrate | 234.0 g | 85% | |
| Dietary Fiber | 49.6 g | 177% | |
| Total Sugars | 81.8 g | ||
| Protein | 139.2 g | 278% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 3439 mg | 265% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 5810 mg | 124% | |
*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.
