Eggplant Casserole

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:

1. Preheat the oven to 375°F (190°C).
2. 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.
3. 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.
4. Add the diced tomatoes, oregano, and basil to the skillet. Season with salt and pepper. Let the sauce simmer for 10 minutes.
5. 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).
6. 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.
7. Sprinkle breadcrumbs over the top of the casserole for a crispy finish.
8. Bake for 25-30 minutes, until the casserole is bubbly and the top is golden brown.
9. 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!