Eggplant—it’s like the misunderstood artist of the vegetable world, isn’t it? One moment it’s the star of a ratatouille, and the next, it’s playing second fiddle in a moussaka. But let me tell you, in this casserole, it shines brighter than a limited-edition sneaker drop. You’ll find yourself dreaming of its creamy, rich layers, much like how I can’t stop thinking about that Taylor Swift concert last month.
Steps
- Preheat your oven to 375°F and prepare a 2 1/2-quart casserole dish with cooking spray. In a large skillet, melt butter and olive oil over medium heat. Cook the onions until they begin to soften, then add bell peppers and garlic, cooking for an additional few minutes.
- Incorporate the mushrooms into the skillet and cook until they start to release moisture. Add the tomatoes and fresh herbs, allowing the mixture to simmer for a couple of minutes. Transfer this mixture to a large bowl and set it aside.
- Using the same skillet, heat vegetable oil and add the cubed eggplant with salt. Cook the eggplant until it softens and browns slightly, then sprinkle flour over it and stir to combine.
- Mix the previously prepared tomato mixture with the cooked eggplant, stirring well and bringing it to a simmer. Spoon a third of this vegetable mixture into the casserole dish, topping with Parmesan and mozzarella cheese.
- Layer more vegetables and cheese into the dish, repeating the process and finishing with a layer of cheese on top. Bake the casserole uncovered for 30 minutes.
- Allow the casserole to rest for a few minutes before serving, ensuring the flavors have melded together.
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 yellow bell pepper, diced
- 2 portobello mushroom caps, sliced into bite-sized pieces
- 3 large tomatoes, diced
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh basil, finely chopped
- 1/2 tablespoon fresh thyme, finely chopped
- 1/4 cup vegetable oil
- 2 medium eggplants, cut into bite-sized pieces
- 1 tablespoon salt
- 1 tablespoon flour
- 1/2 cup grated Parmesan cheese
- 4 ounces fresh mozzarella cheese, sliced
Nutritional Values
Calories: 1764 | Sugar: 65.4g | Sodium: 8755.8mg | Fat: 119.4g | Saturated Fat: 50.4g | Unsaturated Fat: 61.2g | Trans Fat: 0g | Carbohydrates: 133.2g | Fiber: 48.6g | Protein: 66g | Cholesterol: 207.6mg
FAQ
- What is the best way to serve eggplant casserole?
- The eggplant casserole can be enjoyed both as a main course or as a side dish. It pairs well with rice or pasta, and it can also complement chicken, pork, or steak. For a fun twist, try serving it as a sandwich filling on toasted hot dog buns.
- Can I adjust the amount of salt in the recipe?
- While the recipe calls for a tablespoon of salt to season the large quantity of vegetables and help the eggplant release moisture, you can reduce it if you prefer. However, omitting it entirely is not recommended.
- What type of mozzarella is best for this casserole?
- Fresh mozzarella is recommended for this recipe due to its texture and flavor, but you can also use regular low-moisture mozzarella if that’s your preference. Both sliced and shredded forms work well.
- How should I store leftovers, and can the casserole be frozen?
- Leftovers can be stored in the refrigerator and will keep well for a few days. While the casserole hasn’t been tested for freezing, keep in mind that freezing might alter the texture of the vegetables. If you try freezing it, any feedback would be appreciated.
- What cooking equipment is needed for this recipe?
- You will need a large pan or pot to cook the vegetables on the stove and a 2 1/2-quart casserole dish for baking. Ensure your casserole dish is coated with cooking spray before use.
Tips
- Use Fresh Mozzarella for Best Results: While you can opt for sliced or shredded mozzarella, using fresh mozzarella will enhance the dish’s flavor and texture. If unavailable, regular low-moisture mozzarella can be used as a substitute.
- Salt the Eggplant Generously: The recipe calls for a tablespoon of salt, which may seem like a lot, but it’s essential for seasoning the abundance of vegetables and aiding the eggplant in releasing moisture. Adjust if necessary, but don’t omit it entirely.
- Consider Layering Cheese: To optimize flavor and texture, consider creating layers with the cheese. Scoop half the veggies into the casserole dish, add a layer of cheese, then repeat. This approach ensures even cheese distribution throughout the dish.
- Use a Large Pan for Cooking: Start the recipe with your largest pan or a pot suitable for pasta to accommodate all the vegetables. This will prevent overcrowding and ensure even cooking of all ingredients.
Equipment
- Large Skillet or Sauté Pan: If you don’t already own a large enough skillet or pan to accommodate all the vegetables, you might consider purchasing one.
- Casserole Dish (2 1/2-quart): The recipe specifically calls for a 2 1/2-quart casserole dish for baking, which might not be a standard item in every kitchen.
- Cooking Spray: While many might already have this, if you don’t, you can find various options online.
