Saucy Eggplant Aubergine Casserole
Dive into the rich, comforting layers of this Saucy Eggplant Aubergine Casserole, a vegetarian masterpiece that combines tender, golden-fried eggplant slices with a robust homemade tomato sauce, gooey mozzarella, and savory parmesan cheese. With hints of garlic, oregano, and basil, every bite is infused with Mediterranean-inspired flavor. A crispy breadcrumb topping adds the perfect crunch, making this baked casserole an irresistible crowd-pleaser for weeknight dinners or special occasions. Ready in just an hour, this cheesy, saucy delight is perfect for feeding a family of six, and the optional fresh parsley garnish adds a pop of color and freshness. Whether you're a seasoned vegetarian or looking to add more plant-based meals to your repertoire, this dish is guaranteed to impress.
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Recipe Information
Ingredients
- 2 large eggplant (aubergine)
- 2 teaspoons salt
- 4 tablespoons olive oil
- 1 medium, diced onion
- 3 cloves, minced garlic
- 28 ounces (1 can) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoons red pepper flakes
- 2 cups, shredded mozzarella cheese
- 0.5 cups, grated parmesan cheese
- 1 cup breadcrumbs
- 2 tablespoons, chopped (optional) fresh parsley
Instructions
Preheat the oven to 375°F (190°C).
Slice the eggplants into 1/4-inch thick rounds. Lay them out on a baking sheet and sprinkle both sides with 1 teaspoon of salt. Let them sit for 20 minutes to draw out excess moisture.
Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
Add the minced garlic to the skillet and cook for 1 minute, stirring frequently.
Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, and 1 teaspoon of salt. Simmer the sauce for 10 minutes, stirring occasionally. Remove from heat.
Pat the eggplants dry with a paper towel to remove moisture and excess salt.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches, lightly fry the eggplant slices until softened and golden on both sides, about 2 minutes per side. Set aside on a plate lined with paper towels.
Spread a thin layer of tomato sauce on the bottom of a 9x13-inch casserole dish. Layer half of the eggplant slices over the sauce.
Sprinkle 1 cup of shredded mozzarella and 1/4 cup of grated parmesan over the eggplant layer. Top with half of the breadcrumbs.
Repeat the layers with the remaining eggplant slices, sauce, mozzarella, parmesan, and breadcrumbs.
Cover the casserole dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and the top is golden brown.
Let the casserole cool for 5 minutes before serving. Garnish with fresh parsley if desired and enjoy!
Nutrition Facts
Calories |
2313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.3 g | 162% | |
| Saturated Fat | 45.6 g | 228% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 8431 mg | 367% | |
| Total Carbohydrate | 215.3 g | 78% | |
| Dietary Fiber | 48.2 g | 172% | |
| Total Sugars | 81.4 g | ||
| Protein | 105.6 g | 211% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 2380 mg | 183% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 4914 mg | 105% | |
*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.
