Eggplant Casserole
Enjoy a delicious Eggplant Casserole packed with fresh vegetables and cheesy goodness! Try this easy recipe today and impress your family at dinner.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 2 medium eggplants
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 large onion (diced)
- 2 garlic cloves (minced)
- 1 yellow bell pepper (diced)
- 2 portobello mushroom caps (sliced into bite-sized pieces)
- 3 large tomatoes (diced)
- 1 tablespoon fresh parsley (finely chopped)
- 1 tablespoon fresh basil (finely chopped)
- 1/2 tablespoon fresh thyme
- 1/4 cup vegetable oil
- 1 tablespoon salt
- 1 tablespoon flour
- 1/2 cup Parmesan cheese
- 4 ounces fresh mozzarella (sliced)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 2 1/2-quart casserole dish.
- In a skillet over medium-low heat, sauté diced onion in butter and olive oil until translucent. Add yellow pepper and garlic, cooking until fragrant.
- Stir in sliced mushrooms and diced tomatoes with fresh herbs; let simmer briefly before transferring to a bowl.
- In the same skillet, cook cubed eggplant with salt until browned. Mix in flour, then combine with the tomato mixture.
- Layer one-third of the mixture in the casserole dish; top with Parmesan and mozzarella. Repeat layers, finishing with cheese on top.
- Bake for about 30 minutes or until bubbling hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 470mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg
Find it online: https://recipesbyceleste.com/eggplant-casserole/