This savory eggplant and ham casserole is a comforting and satisfying dish. With layers of tender eggplant, seasoned vegetables, ham, and mushrooms, all bound together in a rich egg mixture, this casserole is the perfect hearty meal. Topped with crispy breadcrumbs and melted parmesan, it’s a delicious, filling option for dinner or a family gathering.
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Servings: 4-6 servings
Ingredients
For the Casserole:
- 2 medium eggplants
- Salt (for draining eggplant)
- 1 onion, chopped
- 1 clove garlic, minced
- 1 bell pepper, chopped
- Salt and pepper, to taste
- 120g (4 1/2 oz) ham, diced
- 4 eggs
- 100ml (1/2 cup) kefir or milk
- 150g (5 oz) champignon mushrooms, sliced
- 150g (5 oz) wheat flour
- 30g (1 oz) parmesan cheese, grated
- Butter (for greasing the pan)
- Breadcrumbs (for topping)
Directions
- Prepare the Eggplant:
- Slice the eggplants and sprinkle them with salt. Let them drain for 10-15 minutes to remove excess moisture, then pat dry with paper towels.
- Cook the Vegetables:
- In a large pan, sauté the chopped onion, garlic, and bell pepper in a bit of oil for 2 minutes until they begin to soften.
- Season with salt and pepper, then cover and cook for 10 minutes, stirring occasionally.
- Prepare the Filling:
- Add the diced ham and sliced champignon mushrooms to the vegetable mixture. Cook for a few more minutes until the mushrooms are tender.
- Mix the Egg and Milk Mixture:
- In a separate bowl, whisk together the eggs, kefir (or milk), salt, and pepper.
- Combine Ingredients:
- Add the wheat flour to the vegetable and ham mixture and stir well.
- Gradually pour in the egg mixture, stirring to combine.
- Assemble the Casserole:
- Grease a baking dish with butter and sprinkle the bottom with breadcrumbs.
- Pour the eggplant and ham mixture into the dish.
- Top with grated parmesan cheese and an additional layer of breadcrumbs for a crunchy finish.
- Bake:
- Preheat your oven to 190°C (375°F).
- Bake for 40 minutes, or until the top is golden brown and the casserole is set.
- Serve:
- Let the casserole cool for a few minutes before serving. It pairs wonderfully with a simple green salad or crusty bread.
Serving Suggestions:
- Serve with a fresh green salad with a tangy vinaigrette.
- Pair with crusty bread for a complete meal.
- Add a dollop of sour cream or yogurt on the side for extra creaminess.
- For extra flavor, top with fresh herbs like basil or parsley before serving.
- Serve alongside roasted vegetables for a hearty and wholesome dinner.
Cooking Tips:
- Make sure to salt the eggplants and let them sit before cooking to reduce excess moisture and bitterness.
- Use a non-stick pan or a well-greased pan to prevent sticking when baking.
- You can substitute the kefir with milk or a dairy-free alternative if preferred.
Nutritional Benefits:
- Eggplants are a great source of fiber and antioxidants.
- The combination of vegetables, mushrooms, and ham provides a good balance of vitamins, minerals, and protein.
- This dish is rich in healthy fats from olive oil and cheese.
Dietary Information:
- Contains gluten, dairy, and eggs.
- Suitable for non-vegans, but can be made vegetarian by omitting the ham or replacing it with plant-based alternatives.
Nutritional Facts (per serving):
- Calories: 320
- Protein: 15g
- Carbohydrates: 20g
- Fat: 20g
- Fiber: 5g
- Sodium: 400mg
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or oven before serving.
Why You’ll Love This Recipe:
- It’s a delicious way to enjoy eggplants and mushrooms in a savory, hearty casserole.
- The crispy breadcrumbs and melted cheese topping add texture and flavor.
- It’s versatile, making a perfect dish for family dinners, meal prep, or a gathering with friends.
Conclusion: This eggplant and ham casserole is a comforting and satisfying dish that brings together the flavors of fresh vegetables, savory ham, and creamy cheese. With its crispy top and rich filling, it’s sure to become a family favorite. Plus, it’s easy to prepare and can be stored for later meals. Perfect for anyone looking for a hearty, flavorful meal!
Frequently Asked Questions:
- Can I use a different type of cheese for the topping?
Yes, you can use cheddar, gouda, or any cheese that melts well. - Can I make this recipe vegetarian?
Yes, you can omit the ham and replace it with more vegetables or plant-based meat alternatives. - Can I freeze this casserole?
Yes, you can freeze it after baking. Store in an airtight container for up to 3 months. Reheat in the oven when ready to serve. - Can I use a non-dairy milk instead of kefir?
Yes, you can substitute kefir with almond milk, soy milk, or oat milk for a dairy-free option. - Can I add more vegetables?
Absolutely! You can add spinach, zucchini, or any other vegetables you prefer. - What can I serve with this casserole?
It pairs well with a side salad, roasted vegetables, or crusty bread. - How can I make this dish spicier?
Add some chili flakes or cayenne pepper to the mixture to give it a spicy kick. - Can I prepare this casserole in advance?
Yes, you can prepare it the night before and refrigerate it until ready to bake. - How do I know when the casserole is fully cooked?
The casserole is done when the top is golden brown and the filling is set. A toothpick inserted should come out clean. - Can I use eggplant slices instead of grated eggplant?
Yes, you can slice the eggplant, but grating it ensures it absorbs more flavor and helps the casserole hold together better.