Mums Aubergine Aka Eggplant Casserole
Indulge in the comforting flavors of "Mum's Aubergine (Eggplant) Casserole," a hearty dish that celebrates tender layers of golden-brown aubergine, rich tomato sauce, and gooey, melted cheeses. This classic casserole recipe combines the boldness of garlic, onions, and aromatic dried herbs like oregano and basil, perfectly balanced with a hint of red chili flakes for optional spiciness. Topped with crispy breadcrumbs and a sprinkle of parmesan, this baked delight is both simple and satisfying. Perfect for weeknight dinners or casual entertaining, this recipe is ready in just over an hour and serves 4. Garnish with fresh parsley for a pop of color and elevate your mealtime with this Mediterranean-inspired comfort food.
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Recipe Information
Ingredients
- 2 large aubergines (eggplants)
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 400 grams canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red chili flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 cup parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- 0.5 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F) and lightly grease a medium-sized casserole dish with olive oil.
Slice the aubergines into 1 cm (about 1/2 inch) thick rounds. Sprinkle both sides with a little salt and let them sit for 10 minutes to draw out excess moisture. Pat dry with a paper towel.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the aubergine slices in batches until soft and lightly browned on both sides, about 2-3 minutes per side. Add more olive oil to the pan as needed. Set the cooked slices aside on a plate.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
Pour the crushed tomatoes into the skillet. Stir in the dried oregano, dried basil, red chili flakes (if using), salt, and black pepper. Let the sauce simmer for 10 minutes, allowing the flavors to meld. Remove from heat.
Spread a small amount of the tomato sauce on the bottom of the prepared casserole dish. Layer half the aubergine slices over the sauce. Sprinkle half of the grated parmesan cheese over the aubergines, followed by half the shredded mozzarella. Repeat the layers with the remaining aubergine slices, tomato sauce, and cheeses.
Top the casserole with the breadcrumbs, spreading evenly to create a golden, crispy topping.
Bake the casserole in the preheated oven for 25 minutes, or until the cheese is bubbling and the breadcrumbs are golden brown. Let it cool for 5 minutes before serving.
Garnish with freshly chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 5122 mg | 223% | |
| Total Carbohydrate | 144.2 g | 52% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 62.2 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1539 mg | 118% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 4004 mg | 85% | |
*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.
