Eggplant Aubergine Tomato Casserole
Dive into the comforting flavors of the Mediterranean with this Eggplant (Aubergine) Tomato Casserole, a vibrant and savory dish that combines tender layers of roasted eggplant, juicy tomatoes, and aromatic garlic and onions. Perfectly seasoned with dried oregano and basil, and topped with a golden crust of mozzarella, parmesan, and crispy breadcrumbs, this casserole strikes the ideal balance between hearty and wholesome. With just 20 minutes of preparation and simple baking, this vegetarian recipe is both effortless and satisfying, making it an excellent choice for weeknight dinners or a leisurely family meal. Garnished with fresh parsley for a finishing touch, each bite bursts with fresh, earthy flavors that pair beautifully with crusty bread or a crisp side salad. Whether you’re a fan of eggplant recipes or exploring tomato-forward dishes, this casserole is sure to become a go-to comfort food favorite!
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Recipe Information
Ingredients
- 2 large eggplants
- 4 medium ripe tomatoes
- 1 medium onion
- 3 cloves garlic
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup mozzarella cheese
- 0.5 cup parmesan cheese
- 0.5 cup breadcrumbs
- 2 tablespoons fresh parsley
Instructions
Preheat the oven to 375°F (190°C).
Slice the eggplants into 1/4-inch thick rounds and sprinkle with a small amount of salt. Let them sit for 15 minutes to draw out moisture, then pat dry with paper towels.
Slice the tomatoes into 1/4-inch thick rounds. Dice the onion and mince the garlic.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the onions and garlic, cooking until softened and fragrant, about 5 minutes.
Add the dried oregano, dried basil, salt, and pepper to the onion and garlic mixture. Stir well to combine.
In a greased baking dish, arrange a layer of eggplant slices, followed by a layer of tomato slices. Spoon some of the onion and garlic mixture over the tomatoes. Repeat until all ingredients are layered, finishing with a layer of tomatoes on top.
Sprinkle the mozzarella and parmesan cheeses evenly over the top layer.
In a small bowl, mix the breadcrumbs with the remaining tablespoon of olive oil. Sprinkle the breadcrumbs over the cheese layer.
Bake the casserole in the preheated oven for 30-40 minutes, or until the top is golden and bubbly, and the eggplant is tender.
Remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.5 g | 146% | |
| Saturated Fat | 48.9 g | 244% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 4291 mg | 187% | |
| Total Carbohydrate | 132.2 g | 48% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 53.7 g | ||
| Protein | 90.3 g | 181% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1995 mg | 153% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3519 mg | 75% | |
*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.
