Eggplant Casserole Recipe
A hearty and flavorful baked eggplant casserole layered with rich tomato sauce, cheesy ricotta, and melty mozzarella. Perfect for a comforting vegetarian meal.
Ingredients
Vegetables
- 2 large eggplants (firm, heavy, ideal for baking)
- 1 tablespoon olive oil (for sautéing)
- 1 medium yellow onion (finely chopped)
- 2 cloves garlic (minced)
- 1 medium red bell pepper (chopped)
- 1 can (28 ounces) crushed tomatoes (rich tomato base)
- 1 teaspoon dried oregano (classic herb flavor)
- ½ teaspoon dried basil (aromatic herb)
- ½ teaspoon salt (to taste)
- ¼ teaspoon black pepper (to taste)
- 1 cup whole milk ricotta cheese (creamy layer)
- ½ cup grated Parmesan cheese (nutty flavor)
- ¼ cup chopped fresh parsley (brightens ricotta)
- ½ cup shredded mozzarella cheese (melty topping)
Instructions
- Preheat oven to 375°F (190°C). Salt eggplant slices, rest 20-30 mins, then dry.
- Sauté onion in olive oil until translucent, add garlic and bell pepper, cook 3 mins.
- Add crushed tomatoes, oregano, basil, salt, and pepper; simmer 10 mins.
- Mix ricotta, Parmesan, and parsley. Layer sauce, eggplant, ricotta, mozzarella in a baking dish. Repeat layers.
- Bake 30-35 mins until bubbly and golden. Rest 10 mins before serving. Garnish with parsley.
Notes
Use firm eggplants and adjust salt to taste. Resting the casserole helps it set for easier serving.
Nutrition
Calories: 350kcal | Carbohydrates: 40g | Protein: 15g | Fat: 15g | Sodium: 800mg