Baked Eggplant & Vegetable Frittata Casserole

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Baked Eggplant & Vegetable Frittata Casserole
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This Baked Eggplant & Vegetable Frittata Casserole transforms humble ingredients—eggplant, eggs, and garden vegetables—into a vibrant, cheesy bake. With tender layers of savory eggplant, a medley of sautéed vegetables in a rich tomato sauce, and a custardy egg wash topped with melted cheese, it’s a nourishing dish that bridges the gap between frittata and moussaka. Perfect for brunch, lunch, or a light dinner, this casserole delivers fresh Mediterranean flavors in a fuss-free, make-ahead format.

Cooking Time

  • Preparation: 40 minutes (including eggplant salting)

  • Baking: 25 + 30 = 55 minutes (two oven steps)

  • Total: 1 hour 35 minutes

Ingredients

  • Eggplant Layer:

    • 2–3 medium eggplants (≈900 g), sliced 1 cm thick

    • Salt, for sweating eggplant

    • 2–3 TBSP olive oil, for brushing

  • Egg Mixture:

    • 3 large eggs

    • Salt, to taste (≈½ tsp)

    • 100 ml whole milk

  • Vegetable Filling:

    • 1 TBSP vegetable oil

    • 1 medium onion, diced

    • 2 cloves garlic, minced

    • 1 medium carrot, diced

    • 4 mushrooms (≈80 g), sliced

    • 1 yellow bell pepper, diced

    • Salt and black pepper, to taste

    • 1 tsp Italian herbs (oregano, basil blend)

    • Pinch red pepper flakes or sweet paprika

    • 80 ml tomato sauce

    • 3 medium tomatoes, sliced and seeded

  • Finish & Garnish:

    • 100 g shredded cheese (mozzarella, cheddar, or blend)

    • Drizzle olive oil

    • Fresh dill, chopped

Step-by-Step Cooking Directions

  1. Preheat Oven & Sweat Eggplant
    Preheat oven to 180 °C (350 °F). Lay eggplant slices on racks or a baking sheet, sprinkle generously with salt, and let sit 20–30 minutes. Rinse and pat dry.

  2. Bake Eggplant
    Brush slices both sides with olive oil, arrange in a single layer, and bake 30 minutes until softened and edges lightly golden. Remove and set aside.

  3. Whisk Egg Mixture
    In a bowl, whisk eggs, milk, and a pinch of salt until homogeneous. Set aside.

  4. Sauté Vegetables
    Heat 1 TBSP oil in a skillet over medium heat. Sauté onion 3–5 minutes until translucent. Add garlic, cook 1 minute. Stir in carrot, cook 5–7 minutes. Add mushrooms and bell pepper, cook additional 5–7 minutes.

  5. Season & Sauce
    Season veggies with salt, pepper, Italian herbs, and red pepper flakes. Stir in tomato sauce, simmer 2–3 minutes. Fold in tomato slices, cook 2–3 minutes until slightly softened.

  6. Assemble Casserole
    In a greased 20×30 cm baking dish, layer half of the baked eggplant. Spread vegetable filling evenly. Top with remaining eggplant slices.

  7. Add Egg Mixture & Cheese
    Pour egg-milk mixture evenly over eggplant layers. Sprinkle shredded cheese on top.

  8. Bake Until Golden
    Bake at 180 °C (350 °F) for 25 minutes until set. Drizzle with olive oil, sprinkle fresh dill, and serve warm or at room temperature.

Nutritional Information (per serving; 6 servings total)

Calories: 260 kcal • Protein: 12 g • Carbs: 16 g • Fat: 16 g • Fiber: 4 g • Sugar: 6 g • Sodium: 460 mg

The Origins and Popularity of the Recipe

This dish blends frittata—a classic Italian egg-and-vegetable bake—with Mediterranean eggplant traditions akin to Greek moussaka. Its popularity stems from its flexible layering, easy make-ahead format, and ability to showcase seasonal veggies.

Reasons Why You’ll Love the Recipe

  • Layered Textures: Soft eggplant, hearty veggies, and custardy eggs.

  • Make-Ahead Friendly: Assemble in advance and bake when ready.

  • Balanced Flavor: Tangy tomato sauce, aromatic herbs, and melty cheese.

  • Comforting Yet Fresh: Perfect for any season.

Health Benefits

  • High in Fiber: Eggplant and vegetables promote digestive health.

  • Protein-Rich: Eggs and cheese supply essential amino acids.

  • Vitamin-Packed: Tomatoes, peppers, and dill provide antioxidants.

  • Moderate Fat: Uses heart-healthy olive oil and moderate cheese.

Serving Suggestions

  • Serve with a crisp green salad and crusty bread.

  • Pair with a chilled glass of rosé or light white wine.

  • Offer lemon wedges for extra brightness.

Common Mistakes to Avoid

  • Skipping Eggplant Salting: Leads to bitter, watery slices.

  • Overcrowding Pan: Ensure even baking by laying slices in a single layer.

  • Uneven Egg Pouring: Pour slowly to avoid pooling; tilt dish to distribute.

Pairing Recommendations

  • Wine: Sauvignon Blanc, Pinot Grigio, or Rosé.

  • Beer: Belgian Witbier or light Pilsner.

  • Non-Alcoholic: Sparkling water with mint.

Cooking Tips

  • Use a mandoline for uniform eggplant slices.

  • For richer flavor, sauté vegetables in olive oil instead of vegetable oil.

  • Leftovers taste even better the next day as flavors meld.

Similar Recipes to Try

  • Zucchini & Tomato Frittata

  • Sweet Potato & Spinach Bake

  • Mediterranean Vegetable Tian

Variations to Try

  • Add Meat: Ground lamb or turkey in the vegetable layer.

  • Spicy: Include chopped chili peppers or harissa paste.

  • Herb Swap: Cilantro and cumin for a Middle Eastern twist.

  • Vegan Version: Replace eggs and cheese with a chickpea flour batter and nutritional yeast.

Ingredient Spotlight

Eggplant: A low-calorie, nutrient-dense vegetable rich in fiber and antioxidants (notably nasunin in the skin), making it ideal for hearty bakes and layering.

Conclusion

This Baked Eggplant & Vegetable Frittata Casserole is an inviting, nutritious dish that showcases the best of Mediterranean-inspired flavors. With make-ahead ease, balanced nutrition, and comforting textures, it’s destined to become a weeknight staple or festive centerpiece.

10 Comprehensive FAQ Section

  1. Can I skip salting eggplant?
    You can, but salting removes bitterness and excess moisture for better texture.

  2. What if I don’t have Italian herbs?
    Use dried oregano and basil, or fresh herbs like thyme and rosemary.

  3. Can I freeze assembled casserole?
    Yes—freeze before baking, then thaw and bake as directed, adding 5 minutes.

  4. How to prevent sogginess?
    Ensure eggplant and tomatoes are well-drained; use thicker sauce.

  5. Can I add other vegetables?
    Zucchini, spinach, or roasted peppers work well.

  6. What cheese is best?
    Mozzarella melts beautifully; mild cheddar or provolone add flavor.

  7. How to make it dairy-free?
    Use dairy-free “milk,” omit cheese, or top with vegan cheese.

  8. Why bake eggplant first?
    Pre-baking softens slices and removes excess moisture before layering.

  9. Can I double the recipe?
    Use a larger dish and increase baking time by 10–15 minutes.

  10. Best way to reheat?
    Warm in a 180 °C oven for 10 minutes or microwave individual slices for 2 minutes.

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