Description
Indulge in the comforting flavors of this Eggplant Casserole, a delightful dish that brings together fresh summer vegetables and layers of melted cheese. Perfect for family dinners or potlucks, this vegetarian casserole features eggplant, tomatoes, bell peppers, and mushrooms, all infused with aromatic herbs. It’s not just delicious but also packed with nutrients, making it a satisfying meal any day of the week. With straightforward preparation steps and accessible ingredients, even novice cooks can create this culinary masterpiece. Enjoy it as a standalone dish or pair it with fresh salad or crusty bread for a complete dining experience.
Ingredients
Scale
- 2 tablespoons butter
- 2 tablespoons olive oil
- 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
- 1/4 cup vegetable oil
- 2 medium eggplants (cut into bite-sized pieces)
- 1 tablespoon salt
- 1 tablespoon flour
- 1/2 cup Parmesan cheese
- 4 ounces fresh mozzarella (sliced)
Instructions
- Preheat the oven to 375°F and prepare a casserole dish with cooking spray.
- In a skillet, heat butter and olive oil; sauté onions for 3 minutes. Add yellow pepper and garlic; cook an additional 3 minutes.
- Stir in mushrooms until they release moisture, then add tomatoes and herbs. Simmer briefly.
- In another skillet, heat vegetable oil; cook eggplant pieces with salt until browned. Sprinkle flour over eggplant and mix with tomato mixture.
- Layer one-third of the vegetable mix in the casserole dish topped with Parmesan and mozzarella; repeat layers until finished with cheese on top.
- Bake for about 30 minutes, allowing to rest before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 30mg