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💭 Why you’ll love this recipe
Hearty and filling. This delicious dish is packed with eggplants, tomatoes, bell peppers, and cheese for a filling vegetarian side dish or entree. Perfect for busy nights. This dish is easy to make with simple ingredients and is ready in less than an hour. Easy to customize. You can experiment with different cheeses, add more vegetables, make it spicy, and more.
Variations & Substitutions
Eggplant. Use smooth, ripe eggplants with no blemishes. You can peel before using it or keep the skin on. Tomatoes. Use fresh tomatoes if available. But you can also use canned diced tomatoes or tomato sauce. Bell pepper. I used red bell peppers, but you can use yellow, orange, or green peppers as well. Flour. Use regular all-purpose flour. Substitute with 1:1 gluten-free flour if needed. Cheese. Experiment with different cheeses for layering. A mix of Parmesan, mozzarella, and another like provolone or Monterey Jack can add depth. Fresh herbs. I used fresh parsley and basil.
📖 How to make baked eggplant casserole
Step 1:Preheat your oven to 375°F and grease a 2 ½-quart casserole dish with cooking spray. Step 2:In a large skillet over medium-low heat, add 2 tablespoons of olive oil. Add the onions and cook for about 3 minutes, until softened. Add the peppers and garlic, continuing to cook for another 3 minutes. Finally, add the tomatoes and herbs, letting them simmer for a couple of minutes. Transfer the mixture to a large bowl and set aside. Step 3:In the same skillet, heat the remaining 2 tablespoons of olive oil and add the eggplant slices along with salt. Stir frequently until the eggplant is lightly browned. Once browned, sprinkle in the flour and stir. Pour in the tomato mixture, combining everything and bringing it to a simmer. Step 4:Spoon a third of the vegetable mixture into the prepared baking dish. Layer with third of Parmesan cheese and half of the mozzarella slices. Step 5:Repeat with another layer of veggies and remaining mozzarella cheese and another part of Parmesan. Finish with the remaining mixture, topping it all off with a final layer of Parmesan. Step 5:Bake the casserole for 20 minutes or until the eggplant is tender and the cheese is golden and bubbly, then let it stand for a few minutes before serving. Sprinkle with basil and parsley leaves and serve!
👩🏽🍳 Tips for the best eggplant casserole
⭐ Before cooking, salt the cubed eggplant and let it rest for about 30 minutes. This process helps to remove bitterness and excess moisture, resulting in a better texture.
The casserole is ready when the top layer of cheese is golden and bubbly. If necessary, broil for a minute or two for extra browning. Sprinkling flour over the eggplant before adding the tomato mixture helps to thicken the sauce slightly, preventing the casserole from being too watery.
🍴 How to serve eggplant casserole
Serve it with garlic bread, salads, or roasted vegetables. You can make it more filling by serving it with rice or quinoa. I love pairing this dish with my roasted vegetable salad, roasted cabbage steaks, and microwave asparagus.
🍴Storage and reheating suggestions
To store leftovers, cover the baking dish with plastic wrap or aluminum foil and refrigerate it for 3-5 days. To reheat, heat it in the oven at around 325°F for 5-8 minutes or until completely heated through. You can also microwave individual portions. To freeze, wrap the casserole container or transfer it to a freezer bag. Freeze it for 2-3 months. When ready to serve, thaw it overnight before reheating.
🍴 More vegetarian casserole recipes
If you like this recipe, check out my other delicious casserole recipes: If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
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