Eggplant Aubergine and Corn Casserole
Savor the comforting flavors of this Eggplant Aubergine and Corn Casserole, a hearty, vegetable-packed dish that's perfect for family dinners or potluck gatherings. Layers of tender, golden-browned eggplant, sweet bursts of fresh corn, and a robust tomato-basil sauce come together under a golden, cheesy topping of mozzarella, Parmesan, and crispy breadcrumbs. Whether you're looking for a vegetarian main dish or a flavorful side, this casserole delivers the perfect balance of textures and savory satisfaction. Ready in just an hour, it’s a simple recipe with Mediterranean-inspired ingredients that bring bold taste to the table. Serve it warm and bubbling straight from the oven for an irresistible crowd-pleaser that highlights fresh, seasonal produce.
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Recipe Information
Ingredients
- 2 medium Eggplant (Aubergine)
- 2 cups Fresh Corn Kernels
- 4 tablespoons Olive Oil
- 1 medium Yellow Onion
- 3 Garlic Cloves
- 1 14-ounce can Canned Diced Tomatoes
- 0.25 cup Fresh Basil Leaves
- 1 teaspoon Dried Oregano
- 1.5 teaspoons Salt
- 0.5 teaspoon Ground Black Pepper
- 1 cup Shredded Mozzarella Cheese
- 0.5 cup Parmesan Cheese
- 0.5 cup Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants into 1/2-inch thick rounds, sprinkle with 1/2 teaspoon of salt, and let sit for 15 minutes to release excess moisture. Pat dry with a paper towel.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Working in batches, cook the eggplant slices for 2-3 minutes per side, until lightly golden. Set aside.
Finely chop the onion and mince the garlic. In the same skillet, heat the remaining 2 tablespoons of olive oil. Add the onion and garlic, cooking until softened and fragrant, about 5 minutes.
Stir in the diced tomatoes, fresh basil, oregano, 1 teaspoon of salt, and ground black pepper. Simmer for 8-10 minutes to let the flavors meld.
In a 9x13-inch casserole dish, layer half of the eggplant slices on the bottom. Top with half of the tomato mixture, followed by 1 cup of corn kernels.
Repeat the layers with the remaining eggplant slices, tomato mixture, and corn.
Sprinkle the mozzarella cheese evenly over the top, followed by the Parmesan cheese and breadcrumbs.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Allow the casserole to cool for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
1849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.3 g | 147% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 6057 mg | 263% | |
| Total Carbohydrate | 150.9 g | 55% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 45.1 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1464 mg | 113% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2083 mg | 44% | |
*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.
