Eggplant Casserole

Why You’ll Love This Recipe

This eggplant casserole is not only tasty, but it also packs a lot of flavor. It’s the perfect combination of textures, with the eggplant becoming incredibly tender as it bakes, and the melted cheese creating a rich and creamy layer. With the right balance of seasonings, it’s both hearty and comforting. Whether you’re a fan of eggplant or not, this dish can convert even the skeptics. Plus, it’s a great way to incorporate more vegetables into your meals in a fun and satisfying way.

Ingredients

• 2 large eggplants, peeled and sliced

• 2 cups ricotta cheese

• 1 cup mozzarella cheese, shredded

• 1/2 cup Parmesan cheese, grated

• 1/2 cup breadcrumbs

• 2 cloves garlic, minced

• 1/2 onion, chopped

• 1 can (14.5 oz) crushed tomatoes

• 1 tablespoon olive oil

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• Salt and pepper to taste

• Fresh parsley for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 375°F (190°C).

2. In a large skillet, heat olive oil over medium heat. Add garlic and onion, and sauté for about 2 minutes, until softened.

3. Add the crushed tomatoes, oregano, basil, salt, and pepper. Stir and let simmer for about 10 minutes.

4. Meanwhile, prepare the eggplants by peeling them and slicing them into rounds. You can salt the eggplant slices and let them sit for about 30 minutes to draw out moisture, then rinse and pat dry to reduce bitterness.

5. In a baking dish, start layering the eggplant slices, followed by the tomato sauce mixture, then a layer of ricotta cheese. Repeat the layers until all ingredients are used up, finishing with a layer of mozzarella and Parmesan cheese on top.

6. Sprinkle breadcrumbs over the top and bake in the preheated oven for 30-40 minutes, or until the cheese is melted and the top is golden brown.

7. Let the casserole cool for a few minutes before serving. Garnish with fresh parsley, if desired.

Servings and timing

• Servings: 6

• Prep time: 20 minutes

• Cook time: 40 minutes

• Total time: 1 hour

Variations

• Add Meat: For a heartier dish, add ground beef, turkey, or sausage to the tomato sauce for extra protein.

• Vegan Version: Use a dairy-free ricotta and mozzarella alternative to make this casserole vegan.

• Spicy Twist: Add red pepper flakes to the sauce for a bit of heat.

• Additional Veggies: Feel free to add other vegetables like zucchini or bell peppers to the casserole for extra flavor and texture.

Storage/Reheating

• Storage: Store any leftover eggplant casserole in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through. You can also microwave individual portions for 1-2 minutes.

FAQs

1. Can I use frozen eggplant for this casserole?

It’s best to use fresh eggplant for this dish, but if you need to use frozen, make sure to thaw and drain any excess moisture before using.

2. Can I make this casserole ahead of time?

Yes! You can prepare the casserole in advance and store it in the refrigerator for up to a day before baking.

3. Is this eggplant casserole vegetarian?

Yes, this recipe is vegetarian. If you want to add meat, you can easily do so by incorporating ground beef, sausage, or chicken.

4. How can I make the casserole more flavorful?

To enhance the flavor, try adding herbs like thyme or rosemary, or increase the amount of garlic in the tomato sauce.

5. Can I use a different type of cheese?

Yes, you can use a variety of cheeses like gouda, cheddar, or even feta for a different flavor profile.

6. How do I prevent the eggplant from being bitter?

Salting the eggplant slices and letting them sit for about 30 minutes before rinsing and patting them dry will help remove any bitterness.

7. Can I make this casserole gluten-free?

Yes, simply replace the breadcrumbs with a gluten-free version or omit them entirely for a gluten-free casserole.

8. Can I freeze the eggplant casserole?

Yes, you can freeze this casserole before baking. Cover it tightly with plastic wrap and aluminum foil and store it in the freezer for up to 3 months. Bake it directly from frozen, adding about 20 extra minutes to the cooking time.

9. How can I make the eggplant slices more tender?

To ensure the eggplant slices are tender, cook them long enough in the oven to soften and absorb the sauce, or you can also pre-bake or grill the slices before layering them in the casserole.

10. What do I serve with eggplant casserole?

Eggplant casserole is great on its own, but you can pair it with a fresh salad, garlic bread, or pasta for a fuller meal.

Conclusion

Eggplant casserole is a versatile, delicious dish that brings out the best in this often-overlooked vegetable. Whether you’re making it for a family dinner or serving it at a gathering, this casserole is sure to impress. Its rich flavors and comforting textures make it a perfect choice for any occasion.

Eggplant Casserole

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Eggplant casserole combines tender eggplant, savory cheeses, and a rich tomato sauce in a warm, comforting dish. This hearty casserole is the perfect meal for any occasion, offering a blend of flavors and textures that will satisfy any appetite.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings
• Category: Main Dish
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 2 large eggplants, peeled and sliced
  
  2 cups ricotta cheese
  
  1 cup mozzarella cheese, shredded
  
  1/2 cup Parmesan cheese, grated
  
  1/2 cup breadcrumbs
  
  2 cloves garlic, minced
  
  1/2 onion, chopped
  
  1 can (14.5 oz) crushed tomatoes
  
  1 tablespoon olive oil
  
  1 teaspoon dried oregano
  
  1 teaspoon dried basil
  
  Salt and pepper to taste
  
  Fresh parsley for garnish (optional)

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Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add garlic and onion, and sauté for about 2 minutes, until softened.
3. Add the crushed tomatoes, oregano, basil, salt, and pepper. Stir and let simmer for about 10 minutes.
4. Meanwhile, prepare the eggplants by peeling them and slicing them into rounds. You can salt the eggplant slices and let them sit for about 30 minutes to draw out moisture, then rinse and pat dry to reduce bitterness.
5. In a baking dish, start layering the eggplant slices, followed by the tomato sauce mixture, then a layer of ricotta cheese. Repeat the layers until all ingredients are used up, finishing with a layer of mozzarella and Parmesan cheese on top.
6. Sprinkle breadcrumbs over the top and bake in the preheated oven for 30-40 minutes, or until the cheese is melted and the top is golden brown.
7. Let the casserole cool for a few minutes before serving. Garnish with fresh parsley, if desired.

Notes

• Add Meat: For a heartier dish, add ground beef, turkey, or sausage to the tomato sauce for extra protein.
• Vegan Version: Use a dairy-free ricotta and mozzarella alternative to make this casserole vegan.
• Spicy Twist: Add red pepper flakes to the sauce for a bit of heat.
• Additional Veggies: Feel free to add other vegetables like zucchini or bell peppers to the casserole for extra flavor and texture.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 8g
• Sodium: 650mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 7g
• Protein: 15g
• Cholesterol: 40mg