Tomato Eggplant Aubergine Casserole
Elevate your dinner table with this comforting Tomato Eggplant Aubergine Casserole, a deliciously layered dish that brings together the rich, earthy flavors of roasted eggplant and the vibrant sweetness of ripe tomatoes. Enhanced with aromatic garlic, a crisp Parmesan-panko topping, and a touch of oregano, this Mediterranean-inspired casserole is both hearty and elegant. It's baked to golden perfection and garnished with fresh basil leaves for a fragrant finishing touch. Perfect as a vegetarian main course or a luscious side dish, this casserole is easy to prepare and bursting with wholesome ingredients, making it an ideal choice for a weeknight meal or a dinner party centerpiece. Whether you're exploring new ways to enjoy eggplant or searching for a crowd-pleasing recipe, this dish offers a harmonious blend of textures and flavors that's sure to impress.
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Recipe Information
Ingredients
- 2 large eggplants (aubergines)
- 4 medium ripe tomatoes
- 4 tablespoons olive oil
- 3 small garlic cloves
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 teaspoons dried oregano
- 1 handful fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants into 1/2-inch-thick rounds and lightly sprinkle with salt. Lay them on a paper towel-lined baking sheet to draw out excess moisture for 10 minutes.
Meanwhile, slice the tomatoes into 1/4-inch-thick rounds and set them aside. Mince the garlic or use a garlic press.
Pat the eggplant slices dry with a paper towel. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until lightly browned on both sides, about 2-3 minutes per side. Use the remaining olive oil as needed and set the fried slices aside on a plate.
In a small bowl, mix the panko breadcrumbs with grated Parmesan cheese and 1 teaspoon of dried oregano.
Lightly grease a 9x13-inch casserole dish with a bit of olive oil. Begin layering: Arrange a single layer of eggplant slices on the bottom, followed by a layer of tomato slices. Sprinkle a pinch of minced garlic, a touch of oregano, salt, and pepper. Repeat the layers until all eggplant and tomato slices are used, finishing with a layer of tomatoes on top.
Scatter the breadcrumb mixture evenly over the top layer of tomatoes. Drizzle a bit of olive oil over the breadcrumbs for a crisp topping.
Bake the casserole in the preheated oven for 30-35 minutes, or until the top is golden brown and the vegetables are tender. Let it cool for 5 minutes before serving.
Garnish with fresh basil leaves before serving. Enjoy your Tomato Eggplant Aubergine Casserole!
Nutrition Facts
Calories |
397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 27% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 1056 mg | 46% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 13.5 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 892 mg | 19% | |
*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.
