Eggplant Aubergine Casserole 2
Indulge in the comforting layers of flavor with this Eggplant Aubergine Casserole, a Mediterranean-inspired classic that’s perfect for weeknight dinners or casual entertaining. Featuring tender, golden-browned eggplant slices, a rich homemade tomato sauce infused with garlic, basil, and oregano, and a gooey blanket of melted mozzarella and Parmesan cheese, this casserole is oven-baked to perfection. For an extra crunch, add a sprinkle of breadcrumbs before baking and enjoy the irresistible texture it brings. Ready in just 80 minutes, this hearty, vegetarian dish is ideal for feeding a family of six. Garnish with fresh parsley for a burst of color and freshness, and savor every cheesy, saucy bite of this wholesome eggplant masterpiece!
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Recipe Information
Ingredients
- 2 large eggplants (aubergines)
- 4 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 large garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 0.5 cups breadcrumbs (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants into 1/4-inch thick rounds. Lay them on a clean surface, sprinkle with salt, and let them sit for 20 minutes to draw out excess moisture. Rinse and pat dry with paper towels.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. In batches, cook the eggplant slices for 2-3 minutes on each side until they are lightly browned. Add more olive oil as needed. Set aside the cooked slices on a plate lined with a paper towel.
In the same skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Add the minced garlic and cook for another minute.
Stir in the canned crushed tomatoes, dried basil, dried oregano, salt, and black pepper. Lower the heat and simmer the sauce for 10 minutes, stirring occasionally.
In a 9x13-inch casserole dish, spread a thin layer of tomato sauce on the bottom. Arrange a layer of eggplant slices on top, followed by a sprinkle of mozzarella cheese and Parmesan cheese. Repeat the layers until all ingredients are used, finishing with a generous layer of cheese on top.
If using breadcrumbs, sprinkle them evenly over the casserole for extra texture.
Cover the casserole dish with foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake uncovered for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let the casserole cool for 10 minutes before serving.
Garnish with chopped fresh parsley before serving. Enjoy your Eggplant Aubergine Casserole!
Nutrition Facts
Calories |
2061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.5 g | 156% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 5895 mg | 256% | |
| Total Carbohydrate | 160.0 g | 58% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 76.0 g | ||
| Protein | 99.2 g | 198% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2451 mg | 189% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 5236 mg | 111% | |
*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.
