This Baked Eggplant and Cheese Casserole is a deliciously comforting dish that combines tender, sautéed vegetables with a rich egg and cheese mixture. Packed with flavorful Italian herbs, juicy tomatoes, and two types of cheese, this recipe is sure to become a family favorite. Perfect as a main dish or a side, it’s easy to prepare and baked to perfection!
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
- 4 eggs
- 50 ml milk (about 1/4 cup)
- Salt and pepper, to taste
- 1 eggplant, peeled and cut into cubes
- 1 paprika (bell pepper), diced
- ½ onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon Italian herbs
- ½ teaspoon dried garlic
- 3 small tomatoes, chopped
- 100g (1 cup) mozzarella cheese, shredded
- 2 tablespoons Parmesan cheese, grated
- Oil for frying
Directions
- Prepare the Eggs: In a bowl, beat 4 eggs with 50 ml of milk. Season with salt and pepper to taste, and set aside.
- Prep the Vegetables: Peel the eggplant and cut it into cubes. Dice the bell pepper and chop the onion.
- Sauté the Vegetables: Heat olive oil in a pan over medium heat. Add the cubed eggplant, diced bell pepper, and chopped onion. Season with Italian herbs, dried garlic, salt, and pepper. Sauté the vegetables until they are tender and cooked through, about 10-12 minutes.
- Add the Tomatoes: Stir in the chopped tomatoes and cook for another 2 minutes, then remove from heat.
- Assemble the Casserole: Grease a baking dish with a bit of oil. Spread the sautéed vegetables evenly in the dish. Pour the egg mixture over the vegetables and top with shredded mozzarella cheese and grated Parmesan.
- Bake: Preheat the oven to 200°C (400°F). Place the casserole in the oven and bake for 30 minutes, or until the top is golden and the eggs are set.
- Serve: Remove from the oven, let it cool for a few minutes, and serve warm.
Serving Suggestions
- Serve with a side of garlic bread or crusty bread for a complete meal.
- Pair with a green salad for a light and balanced lunch.
- Add a side of grilled chicken or roasted vegetables for a heartier dinner.
- Enjoy with a dollop of Greek yogurt or sour cream for extra creaminess.
- Serve alongside mashed potatoes or quinoa for a filling meal.
Cooking Tips
- Peel the eggplant to avoid a bitter taste, especially if it’s a larger eggplant.
- Season the vegetables well to bring out their natural flavors while sautéing.
- Preheat the oven to ensure even cooking and a golden, crispy top.
- Use fresh herbs like basil or oregano to enhance the Italian flavor profile.
- Drain excess water from the vegetables after sautéing to avoid a soggy casserole.
Nutritional Benefits
- Eggplant is low in calories and packed with fiber, supporting digestion and heart health.
- Eggs provide a high-quality protein and essential vitamins such as B12 and D.
- Tomatoes are rich in antioxidants, including vitamin C and lycopene, promoting good skin and immune health.
- Cheese adds calcium and protein, supporting bone health.
- Olive oil is a source of healthy monounsaturated fats, promoting heart health.
Dietary Information
- Vegetarian
- Gluten-Free
- Low-Carb
- Soy-Free
- Nut-Free
Nutritional Facts (per serving, estimated)
- Calories: 280 kcal
- Protein: 16g
- Fat: 20g
- Carbohydrates: 10g
- Fiber: 3g
- Sodium: 350mg
- Vitamin A: 800IU
- Vitamin C: 20mg
- Calcium: 250mg
- Iron: 2mg
Storage
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: This casserole can be frozen for up to 2 months. Let it cool completely, then wrap tightly in plastic wrap and foil before freezing.
- Reheating: Reheat in the oven at 180°C (350°F) until warmed through, or in the microwave for a quick meal.
Why You’ll Love This Recipe
- Rich in Flavor: The combination of sautéed vegetables and cheesy goodness makes this casserole incredibly flavorful.
- Healthy and Nutritious: Packed with vegetables and protein, it’s a well-balanced meal.
- Customizable: Add your favorite veggies or swap cheeses to suit your taste.
- Easy to Prepare: This simple dish requires minimal effort, making it perfect for busy weeknights.
- Great for Leftovers: It reheats beautifully, making it a perfect option for meal prep.
Conclusion
This Baked Eggplant and Cheese Casserole is the perfect comfort food for any occasion. The blend of tender eggplant, rich tomatoes, and creamy mozzarella cheese makes every bite satisfying and delicious. Whether you’re making it as a side dish or the star of your meal, this casserole is sure to impress. Give it a try, and you’ll love how easy and versatile it is!
Frequently Asked Questions (FAQs)
- Can I use another type of cheese?
Yes, you can use cheddar, Gouda, or a mix of your favorite cheeses for added flavor. - Can I make this casserole ahead of time?
Yes, you can prepare it the night before and refrigerate it. Just bake it fresh when you’re ready to serve. - Can I skip the eggs?
If you prefer an egg-free version, you can use a flaxseed “egg” substitute or skip it entirely, though the texture will be different. - What can I serve with this casserole?
It pairs well with roasted meats, fresh salads, or even pasta dishes. - Can I add more vegetables?
Absolutely! Feel free to add zucchini, mushrooms, or spinach to the sautéed vegetables for extra flavor and nutrition.