Eggplant and Vegetable Casserole with Mozzarella and Parmesan Recipe
This hearty Eggplant Casserole features tender eggplant, savory vegetables, and luscious layers of Parmesan and fresh mozzarella cheese. Slowly cooked on the stovetop then baked to golden perfection, it offers a comforting and flavorful vegetarian dish perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Vegetables & Herbs
- 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
Oils & Fats
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/4 cup vegetable oil
Other Ingredients
- 1 tablespoon salt
- 1 tablespoon flour
- 1/2 cup Parmesan cheese
- 4 ounces fresh mozzarella, sliced
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly coat a 2 1/2-quart casserole dish with cooking spray to prevent sticking.
- Sauté Aromatics and Vegetables: In a large skillet, heat butter and olive oil over medium-low heat. Add diced onions and cook gently for about 3 minutes until softened but not browned. Then add diced yellow peppers and minced garlic; cook for an additional 3 minutes. Next, add sliced mushrooms and cook until they release moisture, approximately 3 to 4 minutes. Finally, stir in diced tomatoes and the fresh herbs (parsley, basil, and thyme). Allow this mixture to simmer for a couple of minutes before removing from heat and transferring it to a large bowl.
- Cook Eggplant and Combine: In the same skillet, heat the vegetable oil. Add the diced eggplant and salt, cooking until the eggplant browns lightly, stirring frequently to ensure even cooking. Once browned, sprinkle the flour over the eggplant and stir well. Return the tomato and vegetable mixture back to the skillet, combining everything thoroughly and bringing it to a gentle simmer.
- Layer the Casserole: Spoon one-third of the vegetable mixture into the prepared casserole dish. Sprinkle some Parmesan cheese over the vegetables, then layer with slices of fresh mozzarella. Repeat this layering—adding another one-third of veggies, more Parmesan and mozzarella cheese. Finish by spooning in the last of the vegetable mixture and topping the casserole with a final layer of cheese.
- Bake and Serve: Place the casserole in the preheated oven and bake for 30 minutes, until the cheese is melted and bubbly with a golden crust. Once baked, allow the casserole to stand for a few minutes before serving to let it set and enhance the flavors.
Notes
- For a gluten-free option, substitute flour with a gluten-free alternative such as cornstarch or rice flour.
- You can replace portabello mushrooms with cremini or button mushrooms if preferred.
- Using fresh herbs significantly enhances flavor but dried herbs can be used in a pinch at about one-third the quantity.
- Allowing the casserole to rest before serving improves slicing and flavor melding.
- This dish can be prepared ahead and refrigerated before baking; just increase baking time slightly if baking from cold.
Keywords: eggplant casserole, vegetarian casserole, baked eggplant, Italian casserole, vegetable casserole, cheesy casserole
