Description

This Eggplant Casserole is a hearty, flavorful dish combining sautéed vegetables, fresh herbs, and a blend of cheeses baked to golden perfection. Layers of tender eggplant, mushrooms, tomatoes, and peppers are cooked with aromatic herbs and finished with melted mozzarella and Parmesan cheese, making it a satisfying vegetarian main course or side dish perfect for any occasion.

Ingredients

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Vegetables and Herbs

1 large onion, diced
2 garlic cloves, minced
1 yellow pepper, diced
2 portabello mushroom caps, sliced into bite-sized pieces
3 large tomatoes, diced
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh basil, finely chopped
1/2 tablespoon fresh thyme
2 medium eggplants, cut into bite-sized pieces

Oils and Fats

2 tablespoons butter
2 tablespoons olive oil
1/4 cup vegetable oil

Other Ingredients

1 tablespoon salt
1 tablespoon flour
1/2 cup Parmesan cheese
4 ounces fresh mozzarella, sliced

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Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly coat a 2 1/2-quart casserole dish with cooking spray to prevent sticking.
Sauté Aromatics and Vegetables: In a large skillet, heat butter and olive oil over medium-low heat. Add diced onions and cook gently for about 3 minutes without browning. Then add the diced yellow pepper and minced garlic, cooking for another 3 minutes to soften and release flavors. Next, add the sliced mushrooms and cook until they release their moisture, about 3 to 4 minutes. Finally, stir in the diced tomatoes along with fresh parsley, basil, and thyme. Let the mixture simmer for a few minutes to meld the flavors, then transfer it to a large bowl and set aside.
Cook the Eggplant: Using the same skillet, heat the vegetable oil over medium heat. Add the bite-sized eggplant pieces and sprinkle with salt. Cook the eggplant until it is browned, stirring frequently to achieve even cooking. Once browned, sprinkle the flour over the eggplant and stir to coat evenly.
Combine and Simmer: Add the prepared tomato and vegetable mixture back into the skillet with the eggplant. Stir everything together well and bring the mixture to a gentle simmer to thicken slightly and integrate all flavors.
Layer the Casserole: Spoon one-third of the vegetable mixture into the prepared casserole dish. Sprinkle with some Parmesan cheese and arrange a few slices of fresh mozzarella on top. Add another layer of the vegetable mixture, followed by more Parmesan and mozzarella. Finally, add the remaining vegetable mixture and top completely with the remaining cheese to form a cheesy crust when baked.
Bake the Casserole: Place the casserole dish in the preheated oven and bake for 30 minutes, allowing the cheese to melt, bubble, and turn golden brown.
Rest and Serve: Remove the casserole from the oven and let it stand for a few minutes to set before serving. This resting time helps the layers hold together when sliced and enhances the flavor.

Notes

For a richer flavor, use a mix of olive oil and butter as indicated.
Make sure not to brown the onions too much to keep their sweetness.
If preferred, substitute fresh mozzarella with shredded mozzarella for easier layering.
The salt helps draw moisture out of eggplant and softens it during cooking.
This casserole can be made ahead and refrigerated, then baked when ready to serve.
Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.

Nutrition

Serving Size: 1/6 casserole
Calories: 320
Sugar: 6g
Sodium: 750mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 6g
Protein: 10g
Cholesterol: 25mg