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–+ servings
Eggplant Casserole

Savory Eggplant Casserole Loaded with Fresh Summer Veggies

A comforting Eggplant Casserole bursting with seasonal vegetables for a delightful family dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 tbsp Butter Can substitute with margarine or omit for a vegan option.
  • 2 tbsp Olive Oil Can substitute with any neutral oil.
  • 1 medium Onion Yellow or white onion preferred.
  • 2 cloves Garlic Fresh is preferred.
  • 1 medium Yellow Pepper Can substitute with red or green bell peppers.
  • 8 oz Portobello Mushrooms Cremini or button mushrooms work as well.
  • 2 cups Tomatoes Fresh is best; canned diced tomatoes can be used.
  • 1/4 cup Fresh Parsley Cilantro or basil can be alternatives.
  • 1/4 cup Fresh Basil Dried basil can substitute in smaller amounts.
  • 1 tsp Fresh Thyme Dried thyme can be used.
  • 2 tbsp Vegetable Oil Any neutral oil can substitute.
  • 2 medium Eggplants Can use zucchini as a low-calorie alternative.
  • 1 tsp Salt Adjust according to taste.
  • 3 tbsp Flour Gluten-free flour works for a gluten-free version.
  • 1 cup Parmesan Cheese Nutritional yeast can be a great vegan substitute.
  • 1 cup Fresh Mozzarella Can be replaced with shredded cheese blends.

Equipment

  • Casserole Dish
  • skillet
  • Cooking spray

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C) and coat a casserole dish with cooking spray.
  2. In a large skillet, combine butter and olive oil over medium-low heat. Add chopped onions and sauté for about 3 minutes.
  3. Stir in minced garlic, diced yellow pepper, and portobello mushrooms; cook for another 3-4 minutes.
  4. Mix in diced tomatoes, fresh parsley, basil, and thyme.
  5. In the same skillet, heat vegetable oil over medium heat. Add cubed eggplant and salt, sauté until browned.
  6. Sprinkle flour over the eggplant and stir. Fold in the vegetable mixture.
  7. In the casserole dish, layer one-third of the vegetable mixture, topped with Parmesan cheese and mozzarella. Repeat until all ingredients are used.
  8. Bake in the preheated oven for approximately 30 minutes until golden brown.
  9. Let sit for about 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 22gProtein: 12gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 600mgPotassium: 800mgFiber: 7gSugar: 5gVitamin A: 800IUVitamin C: 30mgCalcium: 300mgIron: 3mg

Notes

Use the freshest seasonal ingredients for best flavor and nutrition. Feel free to add or substitute other summer veggies like zucchini or squash.

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