Eggplant Aubergine and Feta Casserole
Experience the perfect marriage of Mediterranean flavors with this Eggplant Aubergine and Feta Casserole, a savory dish brimming with wholesome ingredients and comforting textures. Layers of tender, oven-roasted eggplant are complemented by a rich, herb-infused tomato sauce, creamy crumbled feta cheese, and a crisp topping of Parmesan breadcrumbs. This vegetarian casserole is not only hearty and satisfying but also easy to prepare, making it an ideal weeknight dinner or an elegant addition to any gathering. Finished with a sprinkle of fresh parsley for a burst of color and flavor, it’s a mouthwatering homage to simple, rustic cooking. Perfect for Mediterranean cuisine enthusiasts, this dish is both nutritious and irresistibly delicious.
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Recipe Information
Ingredients
- 2 large eggplants
- 4 tablespoons olive oil
- 1 large onion
- 3 medium garlic cloves
- 14 ounces canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 8 ounces feta cheese
- 0.5 cups grated Parmesan cheese
- 0.5 cups breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Slice the eggplants into 1/4-inch thick rounds and lay them on a large baking sheet. Brush both sides with 2 tablespoons of olive oil, and season with salt and pepper. Roast in the preheated oven for 20 minutes, flipping halfway through, until tender and lightly browned.
While the eggplants are roasting, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Dice the onion and mince the garlic, then sauté them in the skillet until softened and translucent, about 5 minutes.
Add the canned crushed tomatoes, dried oregano, and dried basil to the skillet. Stir well, bring to a simmer, and cook for 10 minutes to thicken slightly. Season with additional salt and pepper to taste.
Crumble the feta cheese into a mixing bowl and set aside.
Once the eggplant slices and tomato sauce are ready, begin assembling the casserole. Spread a small amount of tomato sauce on the bottom of the greased baking dish. Add a layer of roasted eggplant slices, followed by a sprinkle of feta cheese. Repeat the layers until all ingredients are used, finishing with a layer of tomato sauce on top.
In a small bowl, mix the breadcrumbs and grated Parmesan cheese together, then sprinkle this mixture evenly over the casserole.
Cover the casserole with aluminum foil and bake in the oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.8 g | 152% | |
| Saturated Fat | 50.7 g | 254% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 6111 mg | 266% | |
| Total Carbohydrate | 142.3 g | 52% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 59.8 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 1882 mg | 145% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 3362 mg | 72% | |
*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.
