This hearty and flavorful eggplant and ham casserole is a perfect combination of tender vegetables, savory ham, and a creamy egg mixture, topped with crispy breadcrumbs and parmesan cheese. The eggplant adds a rich, earthy flavor, while the ham and mushrooms bring a savory depth to the dish. Whether you’re looking for a satisfying dinner or a comforting meal, this casserole is sure to impress.
Preparation Time
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Servings: 4-6
Ingredients
- 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 sit for 10-15 minutes to drain out excess moisture. Once they’ve released their water, pat the slices dry with a paper towel. -
Cook the Vegetables:
In a large pan, sauté the chopped onion, minced garlic, and bell pepper in a bit of oil for about 2 minutes until they start to soften. Season with salt and pepper, then cover and cook for 10 minutes, stirring occasionally, until the vegetables are tender. -
Prepare the Filling:
Add the diced ham and sliced champignon mushrooms to the vegetable mixture. Cook for an additional 5 minutes until the mushrooms release their moisture and become tender. Remove the mixture from heat. -
Mix the Egg and Milk Mixture:
In a separate bowl, whisk together the eggs, kefir (or milk), salt, and pepper. This will form the creamy base for your casserole. -
Combine Ingredients:
Add the wheat flour to the vegetable and ham mixture and stir to combine well. Slowly pour in the egg mixture, stirring as you go, until the mixture is smooth and everything is well incorporated. -
Assemble the Casserole:
Grease a baking dish with butter and sprinkle a light layer of breadcrumbs at the bottom. Pour the eggplant and ham mixture into the dish, spreading it out evenly. Top with grated parmesan cheese and another layer of breadcrumbs for a crunchy topping. -
Bake:
Preheat your oven to 190°C (375°F). Bake the casserole for 40 minutes, or until the top is golden brown and the casserole is set in the center. The breadcrumbs should be crispy, and the cheese melted to perfection. -
Serve:
Let the casserole cool for a few minutes before serving. It pairs wonderfully with a light salad or a crusty loaf of bread.
Serving Suggestions
- Serve the casserole with a simple green salad for a balanced, healthy meal.
- Pair with a side of roasted vegetables or garlic bread for an extra dose of comfort.
- Add a dollop of sour cream or Greek yogurt on top for a creamy finishing touch.
Cooking Tips
- If you prefer a vegetarian version, you can omit the ham and substitute it with additional vegetables like zucchini or spinach.
- For an extra cheesy flavor, sprinkle some mozzarella or gouda on top along with the parmesan.
- Make sure to pat the eggplant dry well to avoid excess moisture in the casserole, which could make it soggy.
- You can prepare the casserole in advance and refrigerate it overnight. Just bake it the next day when you’re ready to serve.
Nutritional Benefits
- Eggplants: Low in calories and high in fiber, eggplants are a great source of antioxidants and vitamins like vitamin C and K, which help improve digestion and boost the immune system.
- Ham: Provides a good source of protein and essential vitamins and minerals, including vitamin B12, which supports healthy brain function.
- Mushrooms: Rich in antioxidants, particularly selenium, mushrooms help protect cells from damage and promote overall health.
- Parmesan Cheese: A great source of calcium and protein, which are essential for strong bones and muscle repair.
Conclusion This eggplant and ham casserole is a savory, satisfying dish that combines wholesome ingredients like eggplant, ham, mushrooms, and cheese into a comforting, flavorful meal. Whether enjoyed as a light dinner or served as a hearty side dish, this casserole is a great way to enjoy the delicious flavors of roasted vegetables and cheesy goodness. The added crunch from the breadcrumbs and the richness of the egg mixture create a perfect texture balance. Easy to prepare, it’s sure to become a family favorite.
Frequently Asked Questions (FAQs)
1. Can I use other types of cheese in the casserole?
Yes, you can substitute parmesan with other cheeses like mozzarella, cheddar, or gouda for a different flavor profile.
2. Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day before and refrigerate it overnight. Simply bake it when you’re ready to serve.
3. Can I freeze the casserole?
Yes, you can freeze the casserole after it has been assembled but before baking. Wrap it tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. To bake, allow it to thaw overnight and then bake as instructed.
4. Can I make this casserole gluten-free?
Yes, you can substitute the wheat flour with a gluten-free flour blend or almond flour. Be sure to check that the breadcrumbs are also gluten-free.
5. How do I make this casserole spicier?
Add a pinch of red pepper flakes to the egg and milk mixture or stir in some diced fresh chili peppers to the vegetable filling for extra heat.