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Eggplant Casserole
This eggplant casserole blends savory vegetables with herbs, layered cheese, and baked to perfection for a comforting, hearty meal.
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4 servings
Calories: 452 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 tablespoons olive oil
- 1 large onion diced
- 1 red bell pepper medium, chopped
- 2 garlic cloves minced
- 3 tomatoes medium, diced
- 1 tablespoon fresh parsley finely chopped
- 1 tablespoon fresh basil finely chopped
- ¼ tablespoon dried oregano
- 2 eggplants large, cubed
- 1 tablespoon salt
- 1 tablespoon flour
- 1 cup hard cheese grated, or Parmesan
- 6 ounces fresh mozzarella ball sliced
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.
Cup of Yum
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
Calories
452kcal
(23%)
Carbohydrates
25g
(8%)
Protein
22g
(44%)
Fat
31g
(48%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
15g
Cholesterol
51mg
(17%)
Sodium
2424mg
(101%)
Potassium
921mg
(26%)
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
% 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.