Italian Eggplant Aubergine Casserole
Indulge in the comforting flavors of this Italian Eggplant Aubergine Casserole, a hearty, vegetarian dish bursting with Mediterranean flair. Perfectly roasted eggplant slices are layered with a rich homemade tomato sauce, melty mozzarella, and nutty Parmesan, then topped with golden, crispy breadcrumbs for a satisfying crunch. Infused with aromatic garlic, oregano, and basil, this casserole is a true celebration of Italian cuisine. Whether you're preparing a weeknight dinner or an impressive dish for guests, this 30-minute bake is as easy to assemble as it is delicious. Finished with fresh basil, it’s best served warm and pairs beautifully with crusty bread or a simple green salad. Ideal for family meals or potlucks, this gluten-free optional recipe is a must-try for any eggplant lover.
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Recipe Information
Ingredients
- 2 medium-sized Eggplant (aubergine)
- 2 teaspoons Salt
- 4 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 28 ounces Canned crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Black pepper
- 2 cups, shredded Mozzarella cheese
- 0.5 cups, grated Parmesan cheese
- 0.25 cups, chopped Fresh basil leaves
- 0.5 cups Breadcrumbs
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplants into 1/4-inch thick rounds. Lay them on a paper towel-lined baking sheet and sprinkle both sides with 1 teaspoon of salt. Let them sit for 20 minutes to draw out excess moisture, then pat them dry with a clean kitchen towel.
Brush both sides of the eggplant slices with 2 tablespoons of olive oil, then arrange them on a baking sheet in a single layer. Roast for 20 minutes, flipping halfway through, until tender and golden brown. Remove from the oven and set aside.
While the eggplant is roasting, prepare the tomato sauce. Heat the remaining 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the crushed tomatoes, dried oregano, dried basil, remaining 1 teaspoon of salt, and black pepper. Bring the mixture to a simmer and let it cook for 10 minutes, stirring occasionally. Remove from heat.
Reduce the oven temperature to 375°F (190°C).
Spread a thin layer of tomato sauce at the bottom of a 9x13-inch baking dish. Layer one-third of the roasted eggplant slices on top, followed by a layer of tomato sauce, 1/3 of the mozzarella cheese, and a sprinkling of Parmesan cheese. Repeat the layering process two more times, finishing with the cheeses on top.
In a small bowl, combine the breadcrumbs with 1 tablespoon of olive oil. Sprinkle the breadcrumb mixture evenly over the top layer of cheese.
Bake the casserole in the preheated oven for 30 minutes, or until bubbling and golden brown on top.
Remove from the oven and let it cool for 10 minutes. Sprinkle the chopped fresh basil on top before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
2011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.4 g | 157% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 8479 mg | 369% | |
| Total Carbohydrate | 154.2 g | 56% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 69.3 g | ||
| Protein | 96.0 g | 192% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 2372 mg | 182% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 4611 mg | 98% | |
*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.
