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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.

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)

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

Find it online: https://thefamilycooking.com/eggplant-casserole-2/