This recipe creates a flavorful and hearty baked eggplant casserole featuring layers of sautéed vegetables, a rich tomato sauce, and melted cheese. It’s a comforting and satisfying dish that’s perfect for a family dinner or a vegetarian main course.
Preparation Time: 30 minutes
- This includes slicing the eggplants, chopping the vegetables, and preparing the sauce.
Cook Time: 55 minutes (30 minutes for pre-baking eggplants, 25 minutes for final baking)
- This is the total baking time.
Total Time: 1 hour 25 minutes
- This includes all preparation and cooking time.
Ingredients:
- 3 eggs
- Salt, to taste
- 100 ml milk
- 2-3 medium eggplants
- Salt, to taste (for eggplants)
- Olive oil (for eggplants and sautéing)
- 1 medium onion, diced
- Vegetable oil (for sautéing)
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 4 mushrooms, sliced
- 1 yellow bell pepper, diced
- Salt, to taste (for vegetables)
- Black pepper, to taste
- Italian herbs, to taste
- Peppers (red pepper flakes or paprika), to taste
- 80 ml tomato sauce
- 3 medium tomatoes, sliced
- Olive oil (for drizzling)
- Fresh dill, chopped (for garnish)
- 100g cheese, shredded (mozzarella, cheddar, or a blend)
Directions:
-
Prepare the Eggplant:
- Preheat your oven to 180°C (350°F).
- Slice the eggplants into rounds or lengthwise slices, about 1 cm thick.
- Sprinkle the eggplant slices with salt on both sides.
- Let them sit for 20-30 minutes to draw out excess moisture.
- Rinse the eggplant slices with water and pat them dry with paper towels.
- Brush the eggplant slices with olive oil on both sides.
- Arrange the eggplant slices on a baking sheet and bake for 30 minutes, or until softened.
-
Prepare the Egg Mixture:
- In a bowl, whisk together the eggs, salt, and milk.
-
Prepare the Vegetable Filling:
- Heat a tablespoon of vegetable oil in a large skillet over medium heat.
- Add the diced onion and cook for 3-5 minutes, or until softened and translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Add the diced carrot and cook for 5-7 minutes, or until slightly softened.
- Add the sliced mushrooms and diced yellow bell pepper and cook for 5-7 minutes, or until softened.
- Season the vegetables with salt, black pepper, Italian herbs, and peppers (red pepper flakes or paprika) to taste.
- Stir in the tomato sauce and cook for 2-3 minutes until heated through.
- Add the sliced tomatoes and cook for another 2-3 minutes until slightly softened.
-
Assemble the Casserole:
- In a baking dish, layer half of the baked eggplant slices on the bottom.
- Pour the vegetable filling over the eggplant layer.
- Top with the remaining eggplant slices.
- Pour the egg mixture evenly over the top.
- Sprinkle the shredded cheese over the casserole.
-
Bake the Casserole:
- Preheat your oven to 180°C (350°F).
- Bake the casserole for 25 minutes, or until the cheese is melted and golden brown.
-
Garnish and Serve:
- Drizzle with olive oil and garnish with chopped fresh dill.
- Let the casserole cool slightly before serving.
Nutritional Facts (Approximate per serving, based on 4 servings):
- Calories: 350-450
- Protein: 20-25g
- Fat: 20-30g
- Carbohydrates: 20-30g
- Fiber: 5-7g
The Origins and Popularity of This Recipe:
This recipe draws inspiration from Mediterranean and Balkan cuisines, particularly dishes like moussaka, which feature layered eggplants and vegetables. Baked eggplant casseroles are popular for their hearty and flavorful nature, combining the rich taste of eggplant with a variety of vegetables and a savory tomato sauce. The use of cheese adds a creamy and satisfying element. This type of dish is often enjoyed as a vegetarian main course or a comforting family meal. The versatility of the recipe allows for customization with different vegetables and cheeses, contributing to its widespread appeal. The ease of preparation and the ability to create a flavorful and nutritious meal have made this a favorite in many households.
Why You’ll Love This Recipe:
- Flavorful and Hearty: The combination of eggplant, vegetables, and cheese creates a delicious and satisfying dish.
- Vegetarian-Friendly: A great option for vegetarians and those looking for a meatless meal.
- Customizable: Easily adapt the recipe with your favorite vegetables and cheeses.
- Comforting: A warm and comforting casserole that’s perfect for any occasion.
- Nutritious: Rich in vitamins, minerals, and fiber from the vegetables.
Health Benefits of:
- Eggplant: Provides fiber, vitamins, and antioxidants.
- Vegetables: Offer a variety of vitamins, minerals, and fiber.
- Cheese: Provides calcium and protein.
- Olive Oil: Contains healthy fats.
Serving Suggestions of:
- Main Course: Serve as a vegetarian main course with a side salad or bread.
- Side Dish: Serve alongside grilled meats or poultry.
- Potluck Dish: A great dish to bring to potlucks or gatherings.
- Leftovers: Enjoy leftovers for lunch or dinner.
Tips:
- Salt the Eggplant: Salting the eggplant helps to draw out excess moisture and prevent a bitter taste.
- Pat Dry Eggplant: Pat the eggplant slices dry after salting to remove excess moisture.
- Sauté Vegetables Properly: Sauté the vegetables until they are softened and flavorful.
- Use Quality Ingredients: Use fresh, high-quality ingredients for the best flavor.
- Adjust Seasoning: Adjust the seasoning to taste, adding more salt, pepper, or herbs as needed.
Variations to Try:
- Add Meat: Add ground beef, lamb, or sausage to the vegetable filling.
- Use Different Cheeses: Use different cheeses like feta, ricotta, or Parmesan.
- Add Herbs: Add fresh herbs like basil, oregano, or thyme to the vegetable filling.
- Spicy Version: Add red pepper flakes or a dash of hot sauce to the vegetable filling.
- Use Different Vegetables: Add other vegetables like zucchini, spinach, or bell peppers.
Conclusion:
This baked eggplant casserole with vegetables and cheese is a delicious and versatile dish that’s perfect for any occasion. With its flavorful vegetables, rich tomato sauce, and melted cheese, it’s sure to be a hit with everyone. Enjoy!
Frequently Asked Questions (FAQ):
- Can I use pre-sliced eggplant?
- Yes, pre-sliced eggplant can be used, but fresh eggplant provides the best texture and flavor.
- Can I use canned tomatoes instead of fresh tomatoes?
- Yes, canned diced tomatoes or crushed tomatoes can be used.
- Can I make this casserole ahead of time?
- Yes, you can prepare the casserole ahead of time and store it in the refrigerator. Bake it when ready to serve.
- How do I store leftover casserole?
- Store leftover casserole in an airtight container in the refrigerator.
- Can I freeze cooked casserole?
- Yes, cooked casserole can be frozen. Thaw it in the refrigerator before reheating.
- Can I add other spices to the vegetable filling?
- Yes, you can add other spices like cumin, chili powder, or smoked paprika.
- Can I use a different type of oil instead of olive oil?
- Yes, vegetable oil or canola oil can be used.
- Can I make this casserole vegan?
- Use a vegan cheese alternative and omit the eggs or use a vegan egg substitute.
- How do I prevent the casserole from being too watery?
- Ensure the eggplant is properly salted and patted dry, and cook the vegetable filling until the excess moisture has evaporated.
- Can I bake this casserole in individual portions?
- Yes, you can bake this casserole in individual ramekins or small baking dishes.