Hearty Eggplant Casserole
Indulge in the comforting flavors of a *Hearty Eggplant Casserole*, a vegetarian delight layered with tender, golden-brown eggplant slices, a robust homemade tomato sauce, and creamy cheeses like ricotta, mozzarella, and parmesan. This baked casserole is infused with aromatic oregano, basil, and garlic for a classic Italian touch, while the fresh basil garnish adds a vibrant finish. Perfect for family dinners or meal prep, this dish is both wholesome and satisfying, making it an ideal choice for eggplant enthusiasts and cheese lovers alike. With only 20 minutes of prep time and a slow bake to bubbling perfection, this recipe combines simplicity, indulgence, and irresistible flavor in every bite!
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Recipe Information
Ingredients
- 2 large eggplants
- 4 tablespoons olive oil
- 1 large, diced onion
- 3 cloves, minced garlic
- 28 ounces canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup ricotta cheese
- 2 cups, shredded mozzarella cheese
- 0.5 cup, grated parmesan cheese
- 0.25 cup, chopped fresh basil
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants into 1/4-inch thick rounds and sprinkle each side lightly with salt. Let sit for 15 minutes to draw out moisture.
Pat the eggplant slices dry with paper towels.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the eggplant slices in batches, cooking each side until golden brown, about 3 minutes per side. Add more oil as needed for additional batches.
Remove eggplant slices and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil over medium heat. Sauté the onion until softened, about 5 minutes. Add minced garlic and cook for an additional minute.
Add the crushed tomatoes, oregano, basil, salt, and black pepper to the skillet. Simmer the sauce for 10 minutes, stirring occasionally.
In a 9x13 inch baking dish, spread a thin layer of tomato sauce on the bottom.
Layer half of the eggplant slices over the sauce. Spread half of the remaining tomato sauce over the eggplants.
Dollop half of the ricotta cheese over the sauce and sprinkle with half of the mozzarella.
Repeat the layers: eggplant slices, tomato sauce, ricotta, and mozzarella.
Sprinkle the top with parmesan cheese.
Cover the baking dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese on top is bubbly and golden.
Allow the casserole to cool for a few minutes before serving. Garnish with fresh basil before serving.
Nutrition Facts
Calories |
382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 817 mg | 36% | |
| Total Carbohydrate | 22.0 g | 8% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 12.0 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 408 mg | 31% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 739 mg | 16% | |
*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.
