Introduction
Baked Eggplant and Vegetable Casserole is a hearty and healthy dish that’s packed with flavor and nutrients. Featuring layers of tender eggplant, colorful vegetables, and a savory tomato sauce, this casserole is a perfect vegetarian main course or side dish for any meal.
Ingredients
- 2 medium eggplants, sliced into ¼-inch rounds
- 1 medium zucchini, sliced into thin rounds
- 1 red bell pepper, diced
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes
- 1 cup marinara sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- Fresh basil for garnish (optional)
Preparation Tips
Salt the eggplant slices and let them sit for 15 minutes to remove bitterness, then rinse and pat dry.
Use a mandoline slicer for even vegetable slices.
Add mushrooms or spinach for extra layers of flavor and nutrients.
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or non-stick spray.
Step 2: Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté until softened, about 3 minutes. Stir in the diced tomatoes, marinara sauce, oregano, basil, salt, and pepper. Simmer for 5–7 minutes.
Step 3: Prepare the Eggplant and Zucchini
Brush the eggplant and zucchini slices lightly with olive oil and season with a pinch of salt and pepper. Grill or bake the slices for 5 minutes per side until tender.
Step 4: Assemble the Casserole
Spread a thin layer of the tomato sauce mixture on the bottom of the baking dish. Layer with eggplant slices, zucchini slices, and diced red bell pepper. Spread another layer of sauce over the vegetables, followed by a sprinkle of mozzarella and Parmesan. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
Step 5: Bake the Casserole
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is golden and bubbly.
Step 6: Serve
Let the casserole cool for 5 minutes before serving. Garnish with fresh basil if desired and enjoy warm.
Description
Baked Eggplant and Vegetable Casserole is a comforting and flavorful dish with layers of tender vegetables and savory tomato sauce. The melted cheese on top adds a rich and satisfying finish, making it a perfect choice for vegetarians and veggie lovers alike.
Nutritional Information (Per serving, based on 6 servings)
- Calories: 250
- Protein: 10g
- Carbohydrates: 20g
- Fat: 14g
- Fiber: 6g
Frequently Asked Questions (FAQs)
Can I make this dish vegan?
Yes, substitute the mozzarella and Parmesan with your favorite plant-based cheese alternatives.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Can I freeze this casserole?
Absolutely. Assemble the casserole and freeze it unbaked for up to 2 months. Bake directly from frozen, adding an extra 15–20 minutes to the cooking time.
Recommendations
Serve with crusty bread or a side salad for a complete meal.
Sprinkle with red pepper flakes for a spicy kick.
Pair with a glass of red wine for an elegant dinner.
Conclusion
Baked Eggplant and Vegetable Casserole is a wholesome and delicious dish that’s easy to make and perfect for any occasion. Packed with vegetables and bursting with flavor, this casserole is sure to impress your family and friends. Try it today and enjoy a healthy, satisfying meal!