Cheesy Fresh Tomato Eggplant Casserole
User Reviews
5.0
6 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
55 mins
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Servings
4 servings
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Calories
609 kcal
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Course
Main Course
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Cuisine
Italian
Cheesy Fresh Tomato Eggplant Casserole
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Flavorful, hearty and wholesome this Fresh Tomato Eggplant Casserole is made with a rich homemade tomato, eggplant & double cheese!
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Ingredients
- 2 medium round eggplants (approximately 1 pound) 500 grams
- 1 teaspoon salt
- 4 cups cooked penne pasta* (or rigatoni or mezzi maniche)
- 1 lb skinned and chopped fresh ripe tomatoes 500 grams
- 3 tablespoons olive oil
- 1-2 cloves garlic finely chopped
- 1 teaspoon oregano 3/4 gram
- 1 teaspoon basil 3/4 gram
- 1-2 pinches hot pepper flakes if desired
- 8 tablespoons freshly grated Parmesan cheese (divided)
- 1 cup fresh mozzarella cubed 125 grams
*Half a pound of dried pasta equals 3-4 cups cooked pasta.
EXTRAS
- 4-5 fresh basil leaves
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Instructions
- Pre-heat oven to 350F / 180C. Lightly oil a medium baking dish.
- Wash, peel and cut the eggplant into medium cubes, place them in a large bowl, sprinkle with ½-¾ teaspoon of salt, let sit for 30 minutes, then drain but do not rinse.
- Cook the pasta in unsalted boiling water, to very al dente, drain well, place on the prepared baking dish.
- In a medium pan add 2 tablespoons of olive oil, add the chopped tomatoes, garlic, a pinch of salt, oregano and basil, coarsely mash the tomatoes with a fork, add a pinch or two of hot pepper flakes if desired, cook on medium heat until thickened, transfer to a clean bowl. If too thick then add a little pasta water to thin it out.
- In the same pan add a tablespoon of olive oil add the diced eggplant, cook until golden, transfer to a medium bowl using a slotted spoon, toss with 5-6 tablespoons of parmesan cheese.
- Place the eggplant filling over the pasta and the sauce on top, sprinkle with the cubed mozzarella and the remaining parmesan cheese.
- Bake for approximately 20-25 minutes or until mozzarella is melted and is a golden colour. If needed broil for 3-5 minutes. Serve immediately topped with fresh basil. Enjoy!
Notes
- You can use any variety of eggplant, but Italian or globe eggplants (medium sized) are commonly used due to their size and texture. (Weigh your eggplants to get the most accurate proportions for this recipe. You should have around 500 grams of eggplant).
- Tip for making cubed eggplant: For the eggplant, cut both of the ends off. Then, use a vegetable peeler to remove the skin from the outside. Place the eggplant up on one end and slice down through from top to bottom, almost the entire way through, making 1 inch slices. Then, turn your eggplant 90 degrees, and cut down through the same way. Now, lay your eggplant flat and slice 1 inch increments all the way across; and this will make the cubes fall off as you cut.
- Leftovers of eggplant pasta casserole are perfect the next day for lunch! Cool the casserole completely, then cover and store in the fridge for up to 4 days, although it will taste best if ate within a day or two.
- To reheat, cover the eggplant dish loosely with foil and warm in the oven at 350° for 15-20 minutes until bubbly. For individual portions, reheat in the microwave until desired temperature is reached.
- The baked completely cooled casserole can be stored in the freezer for up to 3 months. To serve, defrost overnight in the refrigerator and then reheat in a preheated 350F/180C oven until the casserole is heated through. Serve immediately. The unbaked casserole can also be frozen for up to 3 months, defrost in the fridge and bake as directed.
Nutrition Information
Show Details
Calories
609kcal
(30%)
Carbohydrates
82g
(27%)
Protein
24g
(48%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Cholesterol
29mg
(10%)
Sodium
933mg
(39%)
Potassium
1025mg
(29%)
Fiber
11g
(44%)
Sugar
14g
(28%)
Vitamin A
1335IU
(27%)
Vitamin C
21mg
(23%)
Calcium
321mg
(32%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 609 kcal
% Daily Value*
| Calories | 609kcal | 30% |
| Carbohydrates | 82g | 27% |
| Protein | 24g | 48% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 29mg | 10% |
| Sodium | 933mg | 39% |
| Potassium | 1025mg | 22% |
| Fiber | 11g | 44% |
| Sugar | 14g | 28% |
| Vitamin A | 1335IU | 27% |
| Vitamin C | 21mg | 23% |
| Calcium | 321mg | 32% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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