Mediterranean Eggplant Aubergine Casserole
Experience the vibrant flavors of the Mediterranean with this hearty Eggplant Aubergine Casserole, a savory masterpiece that combines tender layers of golden eggplant, zucchini, and red bell peppers with a rich tomato sauce infused with aromatic oregano, basil, and a hint of cinnamon. Topped with tangy feta and melty Parmesan cheese, this baked dish is as comforting as it is wholesome. Perfect for a crowd-pleasing vegetarian dinner, this easy-to-follow recipe is ready in just over an hour and brings together nutrient-packed veggies and robust Mediterranean spices. Serve it warm, garnished with fresh parsley, for a dish that’s bursting with flavor and ideal as a main course or side. Whether you call it eggplant or aubergine, this casserole is a showstopper!
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Recipe Information
Ingredients
- 2 large eggplant (aubergine)
- 4 tablespoons olive oil
- 1 medium onion
- 3 cloves garlic
- 1 medium zucchini
- 1 large red bell pepper
- 14 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.75 cup feta cheese
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C).
Slice the eggplants into 1/4-inch rounds. Sprinkle them with a pinch of salt and set aside for 10 minutes to release excess moisture. Pat them dry with a paper towel.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Working in batches, cook the eggplant slices for 2-3 minutes on each side until golden and slightly softened. Set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the chopped onion and minced garlic for 3-4 minutes until soft and fragrant.
Add the diced zucchini and chopped red bell pepper to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender.
Stir in the canned diced tomatoes, tomato paste, dried oregano, dried basil, ground cinnamon, salt, and black pepper. Simmer the mixture for 8-10 minutes until it thickens slightly.
In a 9x13-inch casserole dish, spread a thin layer of the vegetable tomato mixture on the bottom. Layer half of the eggplant slices over it. Add half of the remaining tomato mixture, then sprinkle with half of the feta cheese.
Repeat the layers with the remaining eggplant slices, tomato mixture, and feta cheese. Top everything with the grated Parmesan cheese.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the cheese is golden.
Remove from the oven and let the casserole rest for 5 minutes. Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.7 g | 138% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 6756 mg | 294% | |
| Total Carbohydrate | 125.4 g | 46% | |
| Dietary Fiber | 46.6 g | 166% | |
| Total Sugars | 77.0 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1333 mg | 103% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 4523 mg | 96% | |
*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.
