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–+ servings

Eggplant Casserole

A hearty and flavorful casserole made with layers of eggplant, tomato sauce, and cheese, perfect for a comforting meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 medium eggplants sliced into rounds
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 can diced tomatoes with juice
Cheese
  • 1 cup mozzarella cheese shredded
  • 1/2 cup parmesan cheese grated
Seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Oil
  • 2 tablespoons olive oil

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent.
  3. Add the sliced eggplants and cook until slightly softened, about 5-7 minutes.
  4. Stir in the diced tomatoes, oregano, basil, salt, and pepper. Simmer for 10 minutes.
Assembly
  1. In a casserole dish, layer half of the eggplant mixture, followed by half of the mozzarella cheese.
  2. Repeat the layers with the remaining eggplant mixture and cheese.
  3. Sprinkle the grated parmesan cheese on top.
Baking
  1. Cover the casserole with foil and bake for 30 minutes.
  2. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 20mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Let the casserole sit for 10 minutes before serving to allow it to set.

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