Eggplant Casserole with Tomato, Basil, and Mozzarella Recipe

Introduction

This eggplant casserole is a flavorful, hearty dish that beautifully combines tender vegetables with rich cheeses. Perfect as a comforting main course or a delicious side, it’s an easy way to enjoy fresh herbs and seasonal produce.

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 1 yellow pepper, diced
• 2 portabello mushroom caps, sliced into bite-sized pieces
• 3 large tomatoes, diced
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh basil, finely chopped
• 1/2 tablespoon fresh thyme
• 1/4 cup vegetable oil
• 2 medium eggplants, cut into bite-sized pieces
• 1 tablespoon salt
• 1 tablespoon flour
• 1/2 cup Parmesan cheese
• 4 ounces fresh mozzarella, sliced

Instructions

1. Step 1: Preheat the oven to 375°F. Coat a 2 1/2-quart casserole dish with cooking spray.
2. Step 2: In a large skillet, heat the butter and olive oil over medium-low heat. Add the onions and cook for about 3 minutes without browning them. Add the yellow pepper and garlic, cooking for another 3 minutes.
3. Step 3: Add the sliced mushrooms and cook until they start releasing moisture, about 3 to 4 minutes. Then stir in the diced tomatoes and fresh herbs. Let the mixture simmer for a couple of minutes, then transfer to a large bowl and set aside.
4. Step 4: In the same skillet, heat the vegetable oil. Add the eggplant and salt, cooking until the eggplant is browned and tender, stirring frequently. Sprinkle in the flour and stir to combine.
5. Step 5: Return the tomato and vegetable mixture to the skillet with the eggplant and stir everything together. Bring it to a simmer.
6. Step 6: Spoon one-third of the vegetable mixture into the prepared baking dish. Top with some Parmesan cheese and a few slices of mozzarella. Repeat layering with more vegetables and cheeses until all ingredients are used, finishing with a layer of cheese on top.
7. Step 7: Bake the casserole for 30 minutes. Allow it to stand for a few minutes before serving to let the flavors settle.

Tips & Variations

• For a richer flavor, use a mix of fresh and dried herbs or add a splash of balsamic vinegar to the tomato mixture.
• Try substituting the portabello mushrooms with cremini or button mushrooms for a different texture.
• If you prefer a spicier casserole, add a pinch of red pepper flakes when cooking the vegetables.
• To make it vegan, replace butter with additional olive oil, omit the cheeses, or use plant-based cheese alternatives.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the casserole with foil and warm it in a 350°F oven until heated through, about 15-20 minutes. This helps keep the eggplant tender and prevents drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole a few hours before baking. Keep it covered in the refrigerator and bake it fresh when ready to serve.

What can I serve with this eggplant casserole?

This dish pairs well with crusty bread, a simple green salad, or a side of cooked grains like quinoa or rice for a complete meal.

Eggplant Casserole with Tomato, Basil, and Mozzarella Recipe

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★★★★★

4.5 from 80 reviews

This hearty and flavorful Eggplant Casserole layers sautéed eggplants, a medley of vegetables, and aromatic herbs topped with Parmesan and fresh mozzarella cheese. Perfectly baked to create a comforting dish that highlights the rich taste of Mediterranean ingredients, this casserole is ideal for a satisfying vegetarian meal.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetable Mixture

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 1 yellow pepper, diced
• 2 portabello mushroom caps, sliced into bite-sized pieces
• 3 large tomatoes, diced
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh basil, finely chopped
• 1/2 tablespoon fresh thyme

Eggplant and Assembly

• 1/4 cup vegetable oil
• 2 medium eggplants, cut into bite-sized pieces
• 1 tablespoon salt
• 1 tablespoon flour
• 1/2 cup Parmesan cheese
• 4 ounces fresh mozzarella, sliced

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Lightly coat a 2 1/2-quart casserole dish with cooking spray to prevent sticking.
2. Sauté Vegetables: In a large skillet over medium-low heat, melt the butter with olive oil. Add diced onions and cook for about 3 minutes without browning. Add the diced yellow pepper and minced garlic, cooking for another 3 minutes. Stir in sliced mushrooms and cook until they begin to release moisture, approximately 3 to 4 minutes. Finally, add diced tomatoes and fresh herbs (parsley, basil, thyme), letting the mixture simmer for a couple of minutes. Remove from heat and transfer to a large bowl.
3. Cook Eggplant: In the same skillet, heat the vegetable oil over medium heat. Add the cut eggplant pieces and sprinkle with salt. Cook, stirring frequently, until the eggplant turns lightly browned. Stir in the flour, then add the prepared tomato and vegetable mixture back into the skillet, combining everything thoroughly and bringing it to a simmer.
4. Assemble Casserole: Spoon one-third of the vegetable mixture into the prepared casserole dish. Sprinkle with some Parmesan cheese and arrange a few slices of fresh mozzarella on top. Repeat the layering process twice more with the remaining vegetable mixture and cheese, finishing off with a generous top layer of Parmesan and mozzarella cheese.
5. Bake: Place the assembled casserole in the preheated oven and bake for 30 minutes until the cheese is melted and bubbly and the casserole is heated through. Allow the dish to stand for a few minutes before serving to set.

Notes

• Use firm eggplants to avoid excess moisture in the casserole.
• Fresh herbs enhance flavor, but dried can be substituted in smaller amounts if necessary.
• For a richer dish, consider adding a sprinkle of breadcrumbs on top before baking.
• Leftovers can be refrigerated and reheated; the flavors often meld even better the next day.
• This casserole pairs well with crusty bread or a fresh green salad.

Keywords: eggplant casserole, vegetarian casserole, baked eggplant, Mediterranean dish, vegetable casserole, cheesy eggplant bake