Name: Eggplant and Vegetable Casserole with Mozzarella and Parmesan Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 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; 2 medium eggplants, cut into bite-sized pieces; 2 tablespoons butter; 2 tablespoons olive oil; 1/4 cup vegetable oil; 1 tablespoon salt; 1 tablespoon flour; 1/2 cup Parmesan cheese; 4 ounces fresh mozzarella, sliced

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Introduction

This eggplant casserole is a comforting and flavorful dish perfect for any occasion. Combining tender eggplant with a rich vegetable medley and melted cheeses, it’s a satisfying meal that even non-vegetarians will enjoy.

A white rectangular baking dish filled with a baked vegetable casserole showing multiple layers; the bottom layer consists of cooked eggplant pieces in dark purple color, mixed with chunks of yellow and red vegetables; the middle layer is creamy and cheesy, with melted white cheese bubbling on top; scattered finely chopped green herbs cover the surface, adding fresh color and texture. The edges of the casserole have browned slightly, showing a crispy baked finish. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 375°F. Coat a 2 1/2-quart casserole dish with cooking spray.
Step 2: In a large skillet, heat the butter and olive oil over medium-low heat. Add the diced onion and cook for about 3 minutes without browning. Add the yellow pepper and minced garlic, cooking for another 3 minutes.
Step 3: Add the sliced mushrooms and cook until they begin to release their moisture, about 3 to 4 minutes. Stir in the diced tomatoes and fresh herbs (parsley, basil, thyme) and let the mixture simmer for a couple of minutes. Transfer this vegetable mixture to a large bowl and set aside.
Step 4: In the same skillet, heat the vegetable oil and add the eggplant pieces with the salt. Cook, stirring frequently, until the eggplant is browned. Sprinkle in the flour and stir well to combine.
Step 5: Add the tomato and vegetable mixture back to the skillet with the eggplant. Stir everything together and bring to a simmer.
Step 6: Spoon one-third of the vegetable mixture into the prepared casserole dish. Top with some Parmesan cheese and a few slices of mozzarella. Repeat layering with vegetables and cheeses until all the mixture is used, finishing with a layer of cheese on top.
Step 7: Bake the casserole for 30 minutes, allowing the cheese to melt and the flavors to meld. Let the casserole stand for a few minutes before serving.

Tips & Variations

For extra flavor, sprinkle a little crushed red pepper flakes into the vegetable mixture while cooking.
You can substitute the fresh mozzarella with burrata or fontina cheese for a creamier texture.
If you prefer a lighter version, reduce the vegetable oil or use a non-stick spray for cooking the eggplant.
Fresh herbs can be swapped depending on availability—oregano or rosemary work well in this dish.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat portions gently in the microwave or in a preheated oven at 350°F until warmed through. This casserole also freezes well; thaw overnight in the refrigerator before reheating.

How to Serve

A baked casserole dish with three visible layers starting from the bottom: diced dark purple eggplants and some light brown vegetables, followed by a melted creamy white cheese layer with slightly browned spots, and topped with chopped green parsley sprinkled evenly over the surface. The casserole has a textured mix of soft roasted vegetables and gooey cheese in a white rectangular baking dish, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, button mushrooms or cremini mushrooms can be used if portabellos are not available. Just slice them similarly and follow the cooking steps.

Is this casserole suitable for vegans?

This recipe includes butter, Parmesan, and mozzarella cheese, so it’s not vegan as written. You can make it vegan by substituting vegan butter and plant-based cheeses.