Eggplant Casserole 5
Savor the rich, comforting flavors of "Eggplant Casserole 5," a hearty baked dish that's perfect for family dinners or special occasions. Featuring layers of tender roasted eggplant, a robust homemade tomato sauce infused with oregano and basil, and a creamy ricotta cheese mixture, this casserole is topped with golden, cheesy breadcrumbs for the ultimate savory finish. With hints of garlic and onion throughout, this dish combines Mediterranean-inspired ingredients into a satisfying meatless main course. Easy to prepare in just over an hour, "Eggplant Casserole 5" is a deliciously wholesome choice for vegetarians and anyone seeking a fresh spin on classic comfort food. Serve with a crisp green salad or crusty bread for a complete and unforgettable meal!
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Recipe Information
Ingredients
- 2 medium Eggplant
- 1 teaspoon Salt
- 3 tablespoons Olive oil
- 1 large Yellow onion
- 3 cloves Garlic cloves
- 28 ounces Crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Black pepper
- 1.5 cups Ricotta cheese
- 0.5 cups Parmesan cheese
- 2 cups Mozzarella cheese
- 0.5 cups Breadcrumbs
- 2 tablespoons Fresh parsley
Instructions
Slice the eggplants into 1/4-inch thick slices. Lay them on a baking sheet and sprinkle with 1 teaspoon of salt. Let them sit for 20 minutes to draw out excess moisture.
Preheat the oven to 375°F (190°C).
Pat the eggplant slices dry with a paper towel. Brush both sides lightly with 2 tablespoons of olive oil. Arrange on a baking sheet and roast for 20 minutes, flipping halfway through, until tender and lightly golden.
Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. Dice the onion and mince the garlic, then sauté them together until fragrant and softened, about 5 minutes.
Add the crushed tomatoes, oregano, basil, and black pepper to the skillet. Simmer for 10 minutes to allow the flavors to meld.
In a bowl, mix the ricotta cheese with 1/4 cup of grated Parmesan cheese and 1 tablespoon of chopped parsley.
Spread a thin layer of the tomato sauce in the bottom of a 9x13-inch casserole dish. Add a single layer of roasted eggplant slices on top.
Dollop and spread half of the ricotta mixture over the eggplant layer. Sprinkle 1/3 of the mozzarella cheese on top.
Repeat the layers: sauce, eggplant, ricotta, and mozzarella. Finish with a final layer of sauce and the remaining mozzarella cheese.
In a small bowl, mix the breadcrumbs with the remaining 1/4 cup of Parmesan cheese and 1 tablespoon of chopped parsley. Sprinkle this mixture evenly over the top of the casserole.
Bake the casserole in the preheated oven for 30 minutes, or until bubbling and golden brown on top.
Allow the casserole to cool for 10 minutes before serving. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
2481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.7 g | 189% | |
| Saturated Fat | 67.6 g | 338% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 418 mg | 139% | |
| Sodium | 6722 mg | 292% | |
| Total Carbohydrate | 188.7 g | 69% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 73.0 g | ||
| Protein | 137.7 g | 275% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 3859 mg | 297% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 4888 mg | 104% | |
*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.
