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Eggplant Casserole

Eggplant Casserole: A Cozy Summer Veggie Feast

Celebrate summer with this Eggplant Casserole, a hearty vegetarian dish full of flavor and fresh ingredients.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 tablespoons Butter Adds richness to the sautéed vegetables.
  • 2 tablespoons Olive Oil Used for cooking vegetables; enhances flavor.
  • 1 medium Onion Diced for even cooking.
  • 2 cloves Garlic Minced for better distribution.
  • 1 medium Yellow Pepper Can be swapped with red or green peppers.
  • 1 cup Portabello Mushrooms Sliced into bite-sized pieces.
  • 2 medium Tomatoes Diced and used fresh for best taste.
  • 1/4 cup Fresh Parsley Finely chopped for even mixing.
  • 1/4 cup Fresh Basil Can be replaced with dried basil.
  • 1 tablespoon Fresh Thyme Fresh is preferred.
  • 2 medium Eggplants Cut into bite-sized pieces.
For the Cheese Layer
  • 1/2 cup Parmesan Cheese Adds a salty, nutty flavor.
  • 1 cup Fresh Mozzarella Melts beautifully for a creamy topping.
For the Binding
  • 2 tablespoons Vegetable Oil Can substitute with olive oil.
  • 1 teaspoon Salt Enhances all flavors.
  • 2 tablespoons Flour Can use gluten-free flour if needed.

Equipment

  • casserole dish
  • Skillet
  • Oven

Method
 

Cooking Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 2.5-quart casserole dish with cooking spray.
  2. Melt 2 tablespoons of butter and 2 tablespoons of olive oil in a skillet over medium-low heat, then add diced onion and sauté for about 3 minutes.
  3. Add diced yellow pepper and minced garlic, sauté for another 3 minutes.
  4. Stir in sliced portobello mushrooms, cook for 3-4 minutes until they release moisture.
  5. Add diced tomatoes, fresh parsley, basil, and thyme; let simmer for a few minutes.
  6. Add 2 tablespoons of vegetable oil and chopped eggplant with a pinch of salt, cooking for 5-7 minutes.
  7. Sprinkle 2 tablespoons of flour over the eggplant and mix, then fold in the sautéed vegetable mixture.
  8. Transfer half of the vegetable mixture into the casserole dish and sprinkle with Parmesan and mozzarella.
  9. Add the remaining vegetable mixture on top followed by another layer of cheese.
  10. Bake uncovered for about 30 minutes, until bubbly and golden brown.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 22gProtein: 12gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 56mgSodium: 600mgPotassium: 780mgFiber: 6gSugar: 7gVitamin A: 1200IUVitamin C: 20mgCalcium: 300mgIron: 2.8mg

Notes

This Eggplant Casserole is perfect for make-ahead meals and is rich in flavor and nutrients. Adjust seasoning as necessary before baking.

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