Eggplant Casserole with Tomatoes, Mozzarella, and Parmesan Recipe
This hearty Eggplant Casserole features tender sautéed eggplant combined with a savory mix of onions, peppers, mushrooms, tomatoes, and fresh herbs, layered with Parmesan and mozzarella cheeses, then baked to golden perfection. It makes a comforting vegetarian main dish or side, packed with rich Mediterranean flavors.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Vegetable Mixture
- 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
Eggplant Mixture
- 1/4 cup vegetable oil
- 2 medium eggplants, cut into bite-sized pieces
- 1 tablespoon salt
- 1 tablespoon flour
Cheese Layers
- 1/2 cup Parmesan cheese
- 4 ounces fresh mozzarella, sliced
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and coat a 2 1/2-quart casserole dish with cooking spray to prevent sticking.
- Sauté Vegetables: In a large skillet, heat butter and olive oil over medium-low heat. Add the diced onions and cook gently for about 3 minutes without browning. Stir in the diced yellow pepper and minced garlic, cooking another 3 minutes. Add sliced mushrooms and cook until they release moisture, about 3 to 4 minutes. Finally, add diced tomatoes and fresh herbs (parsley, basil, thyme). Let this mixture simmer briefly for a couple of minutes. Transfer to a large bowl and set aside.
- Cook Eggplant: Using the same skillet, heat vegetable oil over medium heat. Add the bite-sized eggplant pieces along with salt. Cook until the eggplant is lightly browned, stirring frequently to ensure even cooking. Sprinkle flour over the eggplant and stir well to coat. Return the tomato and vegetable mixture to the skillet, combine thoroughly, and bring to a simmer to meld flavors.
- Assemble Casserole: Spoon one-third of the vegetable mixture into the prepared casserole dish. Sprinkle with Parmesan cheese and lay a few slices of fresh mozzarella on top. Repeat by layering more vegetable mixture followed by more Parmesan and mozzarella cheese. Finish by adding the remaining vegetable mixture and topping the entire casserole with a final layer of cheese.
- Bake: Place the assembled casserole in the preheated oven and bake for 30 minutes, until the cheese on top is melted and golden. Remove from oven and let stand for a few minutes before serving to allow it to set.
Notes
- Do not brown onions initially; cook gently for sweeter flavor.
- Use fresh herbs to enhance the casserole’s aromatic profile.
- Ensure eggplant is browned well to reduce bitterness and add texture.
- Allow casserole to rest before serving to make slicing easier.
- This dish pairs well with crusty bread or a green salad.
Keywords: eggplant casserole, baked eggplant, vegetarian casserole, cheesy eggplant bake, Mediterranean vegetable casserole
