Name: Eggplant Casserole with Tomatoes, Mozzarella, and Parmesan Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
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

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Introduction

This hearty eggplant casserole is a comforting blend of sautéed vegetables, fresh herbs, and melted cheese layered perfectly for a satisfying meal. It’s a great way to enjoy the rich flavors of summer produce in a simple yet delicious dish.

The image shows a white rectangular baking dish filled with a baked casserole that has one main layer. The top layer is golden and bubbly cheese melted unevenly with small browned spots, mixed with dark brown chunks of eggplant and some red tomato pieces. Fresh chopped green herbs are sprinkled evenly over the cheese. The casserole texture looks soft and creamy with a mix of visible vegetable pieces. The dish is set on a white marbled surface. 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. Lightly 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 gently for about 3 minutes without browning.
Step 3: Add the diced yellow pepper and minced garlic, cooking for another 3 minutes to soften the flavors.
Step 4: Stir in the sliced mushrooms and cook until they begin to release moisture, about 3 to 4 minutes.
Step 5: Add the diced tomatoes along with the chopped parsley, basil, and thyme. Let the mixture simmer for a couple of minutes, then transfer it to a large bowl and set aside.
Step 6: In the same skillet, heat the vegetable oil. Add the eggplant pieces and salt, cooking and stirring frequently until the eggplant is lightly browned.
Step 7: Sprinkle the flour over the browned eggplant and stir well. Then add the tomato and vegetable mixture, stirring to combine and bring everything to a simmer.
Step 8: Spoon one-third of the vegetable mixture into the prepared casserole dish. Sprinkle some Parmesan cheese and add a few slices of mozzarella on top.
Step 9: Add another layer of the vegetable mixture followed by more Parmesan and mozzarella.
Step 10: Spread the remaining vegetable mixture over the top and finish with a generous layer of Parmesan and mozzarella cheese.
Step 11: Bake the casserole in the preheated oven for 30 minutes until bubbly and golden on top. Let it stand for a few minutes before serving.

Tips & Variations

For a richer flavor, try adding a splash of balsamic vinegar to the tomato mixture while it simmers.
If you prefer a meatier dish, brown some ground beef or Italian sausage and layer it in with the vegetables.
You can substitute zucchini or bell peppers for some of the eggplant to add different textures.
Use low-moisture mozzarella to avoid excess wateriness in the casserole.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire casserole in a 350°F oven for about 15 minutes until heated through.

How to Serve

A white rectangular baking dish filled with a baked layered casserole, showing a top layer of melted golden and white cheese with light browning, scattered with finely chopped green herbs. Beneath the cheese, chunks of dark purple eggplant, light yellow potatoes, and small pieces of red tomato are visible, mixed in a creamy, textured sauce. The dish sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole a day in advance and keep it refrigerated. Bake it when ready, adding a few extra minutes to the baking time if it’s chilled.

Is this dish gluten-free?

The recipe includes flour to help thicken the sauce, which contains gluten. You can substitute the regular flour with a gluten-free flour blend to make it gluten-free.