Description

Eggplant Casserole is a vibrant dish that showcases the best of summer’s bounty with layers of fresh vegetables and a cheesy topping. This hearty casserole combines tender eggplant, juicy tomatoes, and colorful bell peppers, all infused with aromatic herbs. It’s an ideal choice for family gatherings or weeknight dinners, offering both comfort and nutrition in every bite. Simple to prepare and perfect for leftovers, this dish is sure to become a staple in your home cooking repertoire.

Ingredients

Scale

2 tablespoons butter
2 tablespoons olive oil
1 large onion (diced)
2 garlic cloves (minced)
1 yellow pepper (diced)
2 portobello mushrooms (sliced)
3 large tomatoes (diced)
1 tablespoon fresh parsley (chopped)
1 tablespoon fresh basil (chopped)
2 medium eggplants (cut into pieces)
1/4 cup vegetable oil
1 tablespoon salt
1 tablespoon flour
1/2 cup Parmesan cheese
4 ounces fresh mozzarella (sliced)

Instructions

Preheat your oven to 375°F and spray a casserole dish with cooking spray.
In a skillet, heat butter and olive oil over medium-low heat. Sauté onions until soft, then add garlic and yellow pepper; cook until tender.
Stir in mushrooms and tomatoes along with herbs; simmer briefly before transferring to a bowl.
In the same skillet, heat vegetable oil and sauté eggplant with salt until lightly browned. Sprinkle flour and mix in the tomato mixture.
Layer one-third of the mixture in the casserole dish, top with cheese, and repeat layers until ingredients are used.
Bake for 30 minutes, then let it sit before serving.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: Vegetarian

Nutrition

Serving Size: 1 cup (240g)
Calories: 280
Sugar: 6g
Sodium: 450mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 7g
Protein: 10g
Cholesterol: 30mg

Keywords: Feel free to substitute vegetables like zucchini or spinach for added variety. You can mix different cheeses to customize flavors.