Eggplant Casserole Even My Husband Likes
Perfectly crafted for even the pickiest eaters, the "Eggplant Casserole Even My Husband Likes" is a hearty, flavorful dish that transforms simple ingredients into a crowd-pleasing masterpiece. Featuring tender, golden-browned eggplant layered with a rich, herb-infused tomato sauce, this casserole is crowned with a generous blend of melty mozzarella, nutty Parmesan, and a crispy breadcrumb topping. Each bite is bursting with Mediterranean-inspired flavors, thanks to aromatic garlic, onions, oregano, and basil. Ideal for weeknight dinners or special occasions, this recipe brings comfort to the table in just over an hour and serves up to six. Serve it warm with a fresh side salad and crusty bread for a complete, satisfying meal. Whether you're trying to convert an eggplant skeptic or craving a meatless dinner, this casserole is sure to win hearts and taste buds alike!
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Recipe Information
Ingredients
- 2 medium Eggplant
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 1 large Onion
- 3 cloves Garlic
- 1 14-ounce can Diced tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 cup Grated Parmesan cheese
- 2 cups Shredded mozzarella cheese
- 1 cup Breadcrumbs
- 2 tablespoons Chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants into 1/4-inch-thick rounds. Sprinkle them lightly with salt on both sides and place them on a layer of paper towels. Let them sit for 20 minutes to draw out excess moisture, then pat dry with another layer of paper towels.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Lightly brown the eggplant slices in batches, about 2 minutes per side, adding more oil to the skillet as needed. Set the browned slices aside.
In the same skillet, heat the remaining tablespoon of olive oil. Add the finely chopped onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant.
Stir in the diced tomatoes (with their juice), tomato paste, oregano, and basil. Season with salt and pepper to taste. Simmer the mixture for 10 minutes, stirring occasionally.
In a 9x13-inch baking dish, spread a thin layer of the tomato mixture on the bottom.
Layer half of the browned eggplant slices over the tomato mixture. Top with half of the remaining tomato mixture, followed by 1/2 cup of Parmesan cheese and 1 cup of mozzarella cheese.
Repeat the layers with the remaining eggplant slices, tomato mixture, Parmesan cheese, and mozzarella cheese.
Sprinkle the top with breadcrumbs evenly and cover the dish loosely with aluminum foil.
Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the breadcrumbs are golden brown and the casserole is bubbly.
Garnish with chopped fresh parsley before serving. Let the casserole sit for 5 minutes before cutting into portions. Serve warm and enjoy!
Nutrition Facts
Calories |
2292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.6 g | 158% | |
| Saturated Fat | 52.5 g | 262% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 8605 mg | 374% | |
| Total Carbohydrate | 194.8 g | 71% | |
| Dietary Fiber | 46.6 g | 166% | |
| Total Sugars | 66.2 g | ||
| Protein | 122.0 g | 244% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2914 mg | 224% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3930 mg | 84% | |
*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.
