Eggplant casserole is a comforting and versatile dish that highlights the rich, savory flavor of eggplant. It's often layered with tomatoes, cheese, and sometimes ground meat or other vegetables. Here’s a simple and delicious recipe for a classic eggplant casserole:
Ingredients:
- 2 large eggplants (or about 4 cups sliced)
- 1/4 cup olive oil (plus extra for brushing)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (any color), chopped
- 1 can (14.5 ounces) diced tomatoes (or 2 cups fresh tomatoes, chopped)
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme (optional)
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese (or any cheese of your choice)
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil or parsley (for garnish, optional)
- 1/2 pound ground beef or ground turkey (optional, for a meaty version)
Instructions:
-
Prepare the Eggplant:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Slice the Eggplant: Cut the eggplants into 1/4-inch thick rounds. You can peel them if you prefer, but the skin adds texture and nutrients.
- Brush and Roast: Brush both sides of the eggplant slices with olive oil and arrange them in a single layer on a baking sheet. Roast in the preheated oven for about 20-25 minutes, flipping halfway through, until the eggplant is tender and golden brown. Remove from the oven and set aside.
-
Prepare the Sauce:
- Cook the Vegetables: In a large skillet, heat 1/4 cup olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and bell pepper, and cook for another 2-3 minutes.
- Add Tomatoes: Stir in the diced tomatoes, tomato paste, dried oregano, basil, thyme (if using), salt, and pepper. Simmer for about 10-15 minutes until the sauce thickens slightly. If you’re adding ground beef or turkey, cook it until browned, then drain any excess fat before adding it to the sauce.
-
Assemble the Casserole:
- Layer Ingredients: In a baking dish (about 9x13 inches), spread a thin layer of the tomato sauce on the bottom. Arrange a layer of roasted eggplant slices on top of the sauce. Spread some of the sauce over the eggplant, then sprinkle with mozzarella cheese. Repeat the layering process until all ingredients are used, finishing with a layer of sauce and cheese on top.
- Add Parmesan: Sprinkle the grated Parmesan cheese evenly over the top.
-
Bake:
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly, and the casserole is heated through.
-
Garnish and Serve:
- Garnish: Let the casserole cool for a few minutes before serving. Garnish with fresh basil or parsley if desired.
- Serve: Enjoy the casserole warm, either as a main dish or as a hearty side. It pairs well with a fresh salad or crusty bread.
Tips:
- Meaty Version: For a more substantial casserole, add cooked ground meat to the tomato sauce.
- Cheese Options: Try using a mix of cheeses for extra flavor, such as fontina, gouda, or cheddar.
- Vegetable Additions: You can add other vegetables like zucchini, mushrooms, or spinach to the layers for more variety.
- Make Ahead: The casserole can be assembled a day ahead and stored in the refrigerator. Bake it just before serving. You can also freeze it for up to 3 months.
Enjoy your eggplant casserole—a comforting and flavorful dish that’s perfect for any meal!
