Here’s a delicious Eggplant Casserole recipe that’s hearty and full of flavor:
Eggplant Casserole Recipe
Ingredients:
- 2 medium eggplants, sliced into ½-inch rounds
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 can (15 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup breadcrumbs (preferably Italian-seasoned)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- Preheat the oven to 375°F (190°C).
- Salt the eggplant slices and place them on paper towels for 20-30 minutes to draw out excess moisture. Pat dry with paper towels afterward.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened. Add the minced garlic and cook for another 30 seconds.
- Add the diced tomatoes, oregano, and basil to the skillet. Season with salt and pepper. Let the sauce simmer for 10 minutes.
- In a separate pan, heat the remaining tablespoon of olive oil and lightly brown the eggplant slices on both sides (about 2-3 minutes per side).
- Assemble the casserole: In a greased 9×13-inch baking dish, spread a thin layer of the tomato sauce on the bottom. Place a layer of eggplant slices on top. Sprinkle with mozzarella and Parmesan cheese. Repeat the layers (sauce, eggplant, cheese) until all ingredients are used, finishing with a layer of cheese on top.
- Sprinkle breadcrumbs over the top of the casserole for a crispy finish.
- Bake for 25-30 minutes, until the casserole is bubbly and the top is golden brown.
- Garnish with fresh parsley if desired, and serve hot.
Tips:
- You can add other vegetables like zucchini or spinach for extra flavor.
- For a heartier version, add cooked ground beef or sausage between the layers.
Enjoy your flavorful and comforting eggplant casserole!