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–+ servings
Eggplant Casserole

Deliciously Comforting Eggplant Casserole You’ll Love

This Eggplant Casserole combines tender eggplant, juicy tomatoes, and colorful peppers for a comforting, gluten-free dish perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 tbsp Butter Substitute with olive oil for dairy-free option.
  • 1 tbsp Olive Oil Can use any vegetable oil as a substitute.
  • 1 medium Onion Shallots or leeks work well too.
  • 2 cloves Garlic Can use garlic powder (1/4 tsp per clove).
  • 1 medium Yellow Pepper Green or red peppers can be swapped.
  • 1 cup Portobello Mushrooms Button mushrooms or zucchini are lighter alternatives.
  • 2 cups Tomatoes Fresh or canned are interchangeable.
  • 1/4 cup Fresh Parsley Basil or oregano can be used.
  • 1 tbsp Fresh Basil Use dried basil (1 tsp for every tablespoon).
  • 1 tbsp Fresh Thyme Use dried thyme at half the amount.
  • 1 tbsp Vegetable Oil Olive oil is a good alternative.
  • 2 medium Eggplants Can swap with zucchini.
  • 1 tsp Salt Adjust according to taste.
  • 2 tbsp Flour Cornstarch is a gluten-free alternative.
  • 1 cup Parmesan Cheese For vegan options, use nutritional yeast.
  • 1 cup Fresh Mozzarella Cheddar or Monterey Jack can be substituted.
Optional Toppings
  • Fresh Herbs Like basil or thyme to elevate the dish.
  • Extra Cheese Add more mozzarella or your favorite melting cheese.

Equipment

  • large skillet
  • casserole dish
  • Mixing Bowl

Method
 

Directions
  1. Preheat your oven to 375°F (190°C). Prepare a casserole dish by spraying it with cooking spray.
  2. Melt 2 tbsp of butter and 1 tbsp of olive oil in a skillet over medium-low heat, and sauté chopped onions for about 3 minutes.
  3. Add diced yellow pepper and minced garlic, cooking for an additional 3 minutes.
  4. Incorporate chopped portobello mushrooms into the skillet, cooking until moisture is released, about 5 minutes.
  5. Add diced tomatoes and fresh herbs, then transfer the mixture to a mixing bowl.
  6. In the same skillet, heat 1 tbsp of vegetable oil and sauté cubed eggplant with a pinch of salt until browned, around 10 minutes.
  7. Sprinkle 2 tbsp of flour over the eggplant and mix in the reserved vegetable mixture, and let it simmer for a few more minutes.
  8. Layer 1/3 of the vegetable mixture in the casserole dish, top with Parmesan and mozzarella, repeating layers twice more.
  9. Bake in the oven for approximately 30 minutes until the cheese is golden brown and bubbling.
  10. Let the casserole rest for 5-10 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 22gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 800IUVitamin C: 20mgCalcium: 250mgIron: 2mg

Notes

Tips: Drain watery eggplant on paper towels, layer ingredients evenly, and consider adding cooked lentils or beans for extra protein. Experiment with different herbs to customize flavors.

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