Eggplant casserole is a hearty, flavorful dish that makes great use of eggplant. It's a versatile recipe that can be adapted to various tastes and dietary preferences. Here’s a basic recipe for a classic eggplant casserole:
Ingredients:
- 2 large eggplants, sliced into 1/2-inch rounds
- Salt, for salting eggplant
- 3 tablespoons olive oil (plus more for drizzling)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (red or green), chopped
- 1 can (14.5 oz) diced tomatoes (or 2 cups fresh tomatoes, chopped)
- 1 cup marinara sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh basil (optional, for garnish)
Instructions:
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Prepare Eggplant: Preheat your oven to 400°F (200°C). Slice the eggplants into 1/2-inch rounds and sprinkle both sides with salt. Let them sit for about 30 minutes to draw out excess moisture and bitterness. Afterward, rinse the slices and pat them dry with paper towels.
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Roast Eggplant: Arrange the eggplant slices on a baking sheet, drizzle with olive oil, and roast in the preheated oven for about 20 minutes, flipping halfway through, until they are tender and slightly golden. Remove from the oven and set aside.
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Prepare Sauce: While the eggplant is roasting, heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another 1 minute. Add the bell pepper and cook for another 5 minutes.
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Add Tomatoes and Seasonings: Stir in the diced tomatoes and marinara sauce. Add the dried oregano, basil, thyme, salt, and pepper. Simmer the sauce for about 10 minutes, allowing the flavors to meld.
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Assemble Casserole: In a baking dish (about 9x13 inches), spread a thin layer of the tomato sauce mixture. Arrange a layer of roasted eggplant slices on top. Spoon more sauce over the eggplant, then sprinkle with some of the mozzarella and Parmesan cheese. Repeat the layers until all the ingredients are used, finishing with a layer of cheese on top.
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Bake: Bake the casserole in the preheated oven for about 25-30 minutes, or until the cheese is melted and bubbly and the top is golden brown.
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Serve: Let the casserole cool for a few minutes before serving. Garnish with fresh basil if desired.
Tips:
- Additions: You can add other vegetables like zucchini or mushrooms, or layer in cooked ground meat if you prefer a heartier dish.
- Cheese: For a different twist, try using goat cheese, feta, or a blend of your favorite cheeses.
- Make Ahead: This casserole can be assembled ahead of time and stored in the refrigerator for up to 2 days before baking.
Enjoy your eggplant casserole—it's a comforting, delicious way to enjoy this versatile vegetable!
