Print

Eggplant Casserole

Eggplant Casserole
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Eggplant Casserole is a hearty and flavorful dish that brings the essence of summer to your table. This baked delight is layered with tender eggplant, vibrant bell peppers, savory mushrooms, and juicy tomatoes, all topped with gooey mozzarella and rich Parmesan cheese. Perfect for family dinners or casual gatherings, this vegetarian casserole is not only easy to prepare but also bursting with fresh flavors that everyone will love. Serve it as a main course or alongside your favorite protein for a satisfying meal that highlights seasonal produce. Delight in every cheesy bite!

Ingredients

Scale
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 large onion (diced)
  • 2 garlic cloves (minced)
  • 1 yellow pepper (diced)
  • 2 portobello mushroom caps (sliced)
  • 3 large tomatoes (diced)
  • 2 medium eggplants (cut into bite-sized pieces)
  • 1/4 cup vegetable oil
  • 1 tablespoon salt
  • 1 tablespoon flour
  • 1/2 cup Parmesan cheese
  • 4 ounces fresh mozzarella (sliced)

Instructions

  1. Preheat the oven to 375°F and coat a casserole dish with cooking spray.
  2. In a large skillet, heat butter and olive oil over medium-low heat. Sauté onions for about 3 minutes, then add garlic and yellow pepper; cook for another 3 minutes.
  3. Add mushrooms and cook until moisture is released, about 3-4 minutes. Stir in diced tomatoes and herbs, then transfer to a bowl.
  4. In the same skillet, heat vegetable oil, add eggplant pieces with salt, and cook until lightly browned. Sprinkle flour on top and stir well before combining with the tomato mixture.
  5. In the prepared dish, layer one-third of the vegetable mixture, sprinkle with Parmesan cheese and mozzarella slices. Repeat layers until all ingredients are used up.
  6. Bake for about 30 minutes until bubbly. Let it rest for a few minutes before serving.

Nutrition

Find it online: https://dailytastytable.com/eggplant-casserole/

save me