Eggplant Casserole
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Unrated
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Prep Time
10 mins
-
Cook Time
35 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
452 kcal
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Course
Main Course
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Cuisine
American
Eggplant Casserole
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This eggplant casserole blends savory vegetables with herbs, layered cheese, and baked to perfection for a comforting, hearty meal.
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Ingredients
- 4 tablespoons olive oil
- 1 onion diced, large
- 1 red bell pepper medium, chopped
- 2 garlic minced, cloves
- 3 tomato medium, diced
- 1 tablespoon parsley finely chopped, fresh
- 1 tablespoon basil finely chopped, fresh
- ¼ tablespoon oregano dried
- 2 eggplant large, cubed
- 1 tablespoon salt
- 1 tablespoon flour
- 1 cup hard cheese grated, or Parmesan
- 6 ounces mozzarella sliced, fresh ball
Instructions
- Preheat your oven to 375°F and grease a 2 ½-quart casserole dish with cooking spray.
- In a large skillet over medium-low heat, add 2 tablespoons of olive oil. Add the onions and cook for about 3 minutes, until softened. Add the peppers and garlic, continuing to cook for another 3 minutes. Finally, add the tomatoes and herbs, letting them simmer for a couple of minutes. Transfer the mixture to a large bowl and set aside.
- In the same skillet, heat the remaining 2 tablespoons of olive oil and add the eggplant along with salt. Stir frequently until the eggplant is lightly browned. Once browned, sprinkle in the flour and stir. Pour in the tomato mixture, combining everything and bringing it to a simmer.
- Spoon a third of the vegetable mixture into the prepared baking dish. Layer with third of Parmesan cheese and half of the mozzarella slices. Repeat with another layer of veggies and remaining mozzarella cheese and another part of Parmesan. Finish with the remaining mixture, topping it all off with a final layer of Parmesan.
- Bake the casserole for 20 minutes, then let it stand for a few minutes before serving.
Notes
- Ensure eggplant and bell peppers are sliced evenly for consistent cooking and texture throughout the casserole.
- Don't skip the step of allowing the casserole to stand before serving — it helps to set the flavors and makes for easier serving.
- Feel free to customize the cheese toppings with your favorite varieties like provolone or Monterey Jack for a unique twist.
- Ensure eggplant and bell peppers are sliced evenly for consistent cooking and texture throughout the casserole.
- Don't skip the step of allowing the casserole to stand before serving — it helps to set the flavors and makes for easier serving.
- Feel free to customize the cheese toppings with your favorite varieties like provolone or Monterey Jack for a unique twist.
Nutrition Information
Show Details
Calories
452kcal
(23%)
Carbohydrates
25g
(8%)
Protein
22g
(44%)
Fat
31g
(48%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
15g
(75%)
Cholesterol
51mg
(17%)
Sodium
2424mg
(101%)
Potassium
921mg
(20%)
Fiber
9g
(36%)
Sugar
14g
(28%)
Vitamin A
2352IU
(47%)
Vitamin C
60mg
(67%)
Calcium
560mg
(56%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Calories | 452kcal | 23% |
| Carbohydrates | 25g | 8% |
| Protein | 22g | 44% |
| Fat | 31g | 48% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 51mg | 17% |
| Sodium | 2424mg | 101% |
| Potassium | 921mg | 20% |
| Fiber | 9g | 36% |
| Sugar | 14g | 28% |
| Vitamin A | 2352IU | 47% |
| Vitamin C | 60mg | 67% |
| Calcium | 560mg | 56% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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