Eggplant Casserole with Tomato, Basil, and Mozzarella Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
