Eggplant Aubergine Onion and Tomato Casserole
Discover the hearty and wholesome charm of an Eggplant Aubergine Onion and Tomato Casserole, a Mediterranean-inspired dish that combines layers of tender eggplant, sweet onions, and juicy tomatoes with savory garlic and aromatic herbs like oregano and basil. This casserole is topped with a luscious blend of melted mozzarella and Parmesan cheeses, creating a golden, bubbly crust. Perfectly seasoned and easy to prepare, this recipe is baked to perfection, making it an irresistible choice for weeknight dinners or family gatherings. With just 20 minutes of prep and hints of fresh parsley for a vibrant garnish, this satisfying vegetarian casserole offers a delicious way to showcase simple, fresh ingredients. Perfect for meal prep or serving straight from the oven, this dish is sure to impress.
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Recipe Information
Ingredients
- 2 medium eggplants (aubergines)
- 2 large onions
- 4 medium tomatoes
- 4 garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh parsley (chopped, optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants into 1/4-inch thick rounds. Sprinkle them with a little salt and let them sit for 10 minutes to release excess moisture. Pat dry with a paper towel.
Slice the onions into thin rings and the tomatoes into 1/4-inch thick rounds. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onions and garlic, cooking until soft and fragrant, about 5 minutes. Remove from heat.
Grease a 9x13-inch casserole dish with 1 tablespoon of olive oil.
Layer the casserole dish with eggplant slices, followed by a layer of cooked onions, and then a layer of tomatoes. Repeat until all vegetables are used, finishing with a layer of tomatoes on top.
In a small bowl, mix the oregano, basil, salt, and black pepper. Sprinkle this mixture evenly over the casserole.
Cover the casserole with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and sprinkle the mozzarella and Parmesan cheeses evenly over the top. Return to the oven and bake uncovered for another 15 minutes, or until the cheese is melted and golden.
Remove the casserole from the oven and let it rest for 5-10 minutes before serving.
Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.3 g | 103% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 3440 mg | 150% | |
| Total Carbohydrate | 116.8 g | 42% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 68.1 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1507 mg | 116% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 4040 mg | 86% | |
*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.
