Gluten-Free Hearty Eggplant Casserole
Experience comfort food reimagined with this Gluten-Free Hearty Eggplant Casserole, a wholesome baked dish brimming with rich Mediterranean-inspired flavors. Perfect for gluten-free diets and bursting with tender roasted eggplant, a robust tomato sauce, and aromatic herbs like basil and oregano, this casserole serves as a satisfying centerpiece for family dinners or potluck gatherings. Topped with a crispy layer of gluten-free breadcrumbs and melted Parmesan cheese, every bite delivers a delightful combination of creamy, savory, and crunchy textures. Easy to prepare in just over an hour, this recipe is ideal for those seeking a healthier twist on a classic favorite without sacrificing bold flavors. Make it the star of your next meal and savor a dish that's both gluten-free and utterly delicious!
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Recipe Information
Ingredients
- 2 medium eggplant
- 4 tablespoons olive oil
- 1 large onion
- 3 garlic cloves
- 28 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup parmesan cheese
- 0.5 cup gluten-free breadcrumbs
- 2 tablespoons fresh parsley
Instructions
Preheat the oven to 400°F (200°C).
Slice the eggplants into 1/2-inch thick rounds. Lay them on a baking sheet, brushing each side with 2 tablespoons of olive oil. Season lightly with salt.
Roast the eggplant slices in the preheated oven for 20 minutes, flipping them halfway through, until they are golden brown and slightly tender. Remove from the oven and set aside.
While the eggplant is roasting, chop the onion and mince the garlic cloves.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and garlic, and cook until the onion becomes translucent, about 5 minutes.
Add the canned diced tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, salt, and black pepper to the skillet. Stir the mixture and let it simmer for 10 minutes, allowing the flavors to meld together.
In a 9x13-inch baking dish, spread a thin layer of the tomato mixture on the bottom. Layer half of the roasted eggplant slices over the sauce.
Spread half of the remaining tomato mixture over the eggplant layers. Sprinkle with half of the Parmesan cheese.
Repeat the layering with the remaining eggplant, followed by the remaining tomato mixture, and top with the rest of the Parmesan cheese.
Sprinkle the gluten-free breadcrumbs evenly over the top of the casserole.
Cover the dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes until the top is golden and crispy.
Garnish the casserole with freshly chopped parsley before serving.
Serve warm and enjoy your Gluten-Free Hearty Eggplant Casserole!
Nutrition Facts
Calories |
2067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.5 g | 151% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 6112 mg | 266% | |
| Total Carbohydrate | 207.1 g | 75% | |
| Dietary Fiber | 53.3 g | 190% | |
| Total Sugars | 75.4 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1403 mg | 108% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 4682 mg | 100% | |
*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.
