Fish Eggplant Aubergine Casserole
Dive into a symphony of Mediterranean flavors with this Fish Eggplant Aubergine Casserole, a hearty and wholesome dish that combines tender roasted eggplants, flaky white fish, and a rich tomato sauce infused with garlic, oregano, and a hint of smoked paprika. This layered casserole is crowned with golden mozzarella and crispy breadcrumbs, delivering a perfect balance of textures in every bite. Ideal for cozy dinners or impressive gatherings, the recipe is as comforting as it is elegant. Serve with crusty bread or a fresh salad for a complete meal that’s both satisfying and brimming with wholesome goodness. Perfectly suited for fans of Mediterranean cuisine, this dish is a must-try for casserole lovers looking to add a unique twist to their repertoire.
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Recipe Information
Ingredients
- 2 medium eggplants (aubergines)
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 4 fillets white fish fillets (such as cod or haddock)
- 3 cloves garlic
- 1 medium onion
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 0.5 teaspoon smoked paprika
- 0.5 cup breadcrumbs
- 1 cup grated mozzarella cheese
- 2 tablespoons (chopped) fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants into 1/4-inch thick rounds. Place them on a baking sheet and brush both sides with 2 tablespoons of olive oil. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Bake the eggplants for 20 minutes, flipping halfway through, until they're tender and slightly golden. Set aside.
While the eggplants bake, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Mince the garlic and finely chop the onion. Add them to the skillet and sauté for 5 minutes, or until the onion is translucent and fragrant.
Pour in the crushed tomatoes and add the dried oregano, smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir well and let the sauce simmer for 10 minutes.
Pat the fish fillets dry with paper towels. Lightly season them with salt and pepper. Add the fillets to the simmering tomato sauce and cook for 5 minutes, turning once, until the fish just starts to flake.
To assemble the casserole, spread a thin layer of the tomato sauce on the bottom of a 9x13-inch baking dish.
Layer half the roasted eggplant slices over the sauce. Top with half of the remaining tomato sauce and two fish fillets, gently flaking them into smaller pieces. Repeat this layering process with the remaining eggplant, sauce, and fish.
Sprinkle the breadcrumbs over the top layer, followed by the grated mozzarella cheese.
Bake in the preheated oven for 15 minutes, or until the cheese is melted and golden brown.
Garnish with chopped fresh parsley before serving. Serve warm with crusty bread or a side salad.
Nutrition Facts
Calories |
1777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.5 g | 94% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 3568 mg | 155% | |
| Total Carbohydrate | 138.9 g | 51% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 58.1 g | ||
| Protein | 159.2 g | 318% | |
| Vitamin D | 30.0 mcg | 150% | |
| Calcium | 1134 mg | 87% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 5523 mg | 118% | |
*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.
