This hearty and flavorful casserole combines tender eggplant, savory ham, and earthy mushrooms, all topped with a golden breadcrumb and parmesan crust. Perfect for a weeknight dinner or as a comforting dish to share with family and friends!
Preparation Time:
- Total Time: 1 hour 15 minutes
- Prep Time: 25 minutes
- Cook Time: 40 minutes
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 drain for 10-15 minutes to remove excess moisture, then pat dry.
- 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) and 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 well with a simple salad or crusty bread.
Serving Suggestions:
- Serve this casserole with a fresh side salad or roasted vegetables to round out the meal.
Cooking Tips:
- Salting and draining the eggplant helps remove bitterness and prevents excess moisture from making the dish soggy.
- You can substitute the ham with cooked chicken or make it vegetarian by adding more veggies like zucchini or spinach.
Nutritional Benefits:
- Eggplant is a good source of fiber, and this dish also includes plenty of protein from the eggs and ham, making it filling and nutritious.
Storage Information:
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain the crispy topping.
Frequently Asked Questions (FAQs)
- Can I make this casserole ahead of time?
- Yes! You can prepare the casserole up to the baking step, cover it, and refrigerate for up to 24 hours. When you’re ready, bake it directly from the fridge, just add a few extra minutes to the cooking time.
- Can I freeze the casserole?
- Yes, you can freeze the baked casserole. Allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil and freeze for up to 3 months. Thaw in the fridge overnight and reheat in the oven.
- What can I use instead of ham?
- If you’d prefer a vegetarian version, you can omit the ham and add more vegetables, like zucchini, spinach, or even mushrooms. If you want a different meat option, cooked chicken or turkey works well too.
- Can I use another type of cheese?
- Absolutely! Feel free to use cheeses like cheddar, gouda, or even mozzarella, depending on your taste preference. Parmesan adds a nice salty flavor, but you can mix and match.
- What if I don’t have kefir?
- You can substitute kefir with milk, buttermilk, or even plain yogurt. Kefir adds a slight tanginess, but any dairy option will work.
- Can I make this recipe gluten-free?
- Yes, you can use a gluten-free flour blend to replace the wheat flour, and make sure your breadcrumbs are also gluten-free.
- How do I prevent the eggplant from becoming soggy?
- Salting and draining the eggplant helps draw out excess moisture, ensuring that the casserole isn’t too watery. Make sure to pat the slices dry before adding them to the dish.
- Can I use different vegetables in the recipe?
- Yes, you can add or substitute vegetables such as zucchini, carrots, or even spinach. Just make sure to cook them thoroughly before mixing them into the casserole.