Introduction
Discover the ultimate comfort food that will transform your weeknight dinners! This Cheesy Baked Eggplant Casserole combines tender eggplant with colorful bell peppers, aromatic herbs, and a blanket of melted cheese for a dish that’s as beautiful as it is delicious. The rich tomato base pairs perfectly with the creamy eggplant, while the golden cheese topping creates an irresistible finish that will have everyone asking for seconds. Easy to prepare yet impressive enough for company, this versatile casserole might just become your new weekly favorite!
Ingredients
For the Eggplant Base:
- 1 large eggplant (approximately 700-800g)
- 3 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Vegetable Sauce:
- 1 medium onion, finely chopped
- 2 tablespoons olive oil
- 3 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 3 small tomatoes (about 300g), diced
- 3 tablespoons tomato paste
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried basil (or 1 tablespoon fresh)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon olive oil (for drizzling)
For the Cheese Topping:
- 100g hard cheese (such as cheddar or Gouda), grated
- 100g mozzarella cheese, grated or sliced
Instructions
Preparing the Eggplant:
- Preheat your oven to 180°C (350°F).
- Wash the eggplant thoroughly and cut it into medium-sized cubes (approximately 2cm/¾-inch pieces).
- Heat 3 tablespoons of olive oil in a large skillet over medium heat.
- Add the eggplant cubes to the skillet and sauté for about 5 minutes, stirring occasionally, until they begin to soften and lightly brown.
- Season with salt and black pepper, then remove from heat and set aside.
Creating the Vegetable Sauce:
- In the same skillet, add 2 tablespoons of olive oil and heat over medium heat.
- Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the diced red and yellow peppers and cook for 3-4 minutes until they begin to soften.
- Add the diced tomatoes and continue cooking for another 3 minutes.
- Stir in the tomato paste and mix well to combine with the vegetables.
- Season with salt, black pepper, and dried basil.
- Add the chopped parsley and dill, stirring to incorporate all herbs evenly.
- Simmer the sauce for 2-3 minutes to allow flavors to meld together.
Assembling and Baking the Casserole:
- Spread the sautéed eggplant evenly in a medium-sized baking dish (approximately 20cm x 20cm/8″ x 8″).
- Pour the prepared vegetable sauce over the eggplant, ensuring it covers all areas.
- Drizzle 1 tablespoon of olive oil over the top.
- Sprinkle the grated hard cheese evenly over the surface.
- Top with the grated or sliced mozzarella cheese.
- Bake in the preheated oven for 30 minutes, or until the cheese is golden brown and bubbling.
- Allow to rest for 5 minutes before serving.
Nutritional Information and Timing
Prep Time: 15 minutes Cook Time: 45 minutes (15 minutes stovetop + 30 minutes baking) Total Time: 1 hour Servings: 4-6
Nutritional Information (per serving, based on 4 servings):
- Calories: 380
- Protein: 15g
- Carbohydrates: 18g
- Fat: 28g
- Fiber: 7g
- Sugar: 10g
- Sodium: 650mg
Cooking Tips and Tricks
- Salting eggplant: For particularly large or mature eggplants, you can salt the cubes and let them sit for 30 minutes before cooking to remove any bitterness. Rinse and pat dry before sautéing.
- Oil absorption: Eggplant acts like a sponge with oil. To reduce the amount of oil absorbed, make sure your pan is hot before adding the eggplant.
- Cheese selection: For the best melting quality, grate your own cheese rather than using pre-packaged shredded cheese, which often contains anti-caking agents.
- Even cooking: Cut your eggplant pieces uniformly to ensure they cook at the same rate.
- Fresh herbs: While dried herbs work in a pinch, fresh herbs will provide a much brighter flavor profile in this dish.
- Roasting option: For deeper flavor, you can roast the eggplant cubes in the oven at 200°C (400°F) for 20 minutes instead of sautéing them.
Variations and Substitutions
- Meat addition: Add 250g of browned ground beef or lamb to the vegetable sauce for a heartier version.
- Greek-inspired: Include ½ cup of chopped Kalamata olives and 100g of crumbled feta cheese in place of some of the mozzarella.
- Italian twist: Add 1 teaspoon of Italian seasoning and a layer of thinly sliced zucchini alongside the eggplant.
- Spicy kick: Incorporate 1 diced jalapeño or ½ teaspoon of red pepper flakes to the vegetable sauce.
- Dairy-free option: Substitute the cheese with dairy-free alternatives or nutritional yeast for a similar umami flavor.
- Gluten-free breadcrumb topping: Mix 50g of gluten-free breadcrumbs with 2 tablespoons of olive oil and sprinkle over the cheese before baking for added texture.
Common FAQs
Can I prepare this dish ahead of time?
Yes! You can assemble the entire casserole up to 24 hours in advance and refrigerate it covered. When ready to cook, allow it to sit at room temperature for 30 minutes before baking, and you may need to add 5-10 minutes to the baking time.
What’s the best way to store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or in a 180°C (350°F) oven until heated through.
Can I freeze this eggplant casserole?
Yes, you can freeze it either before or after baking. Wrap it well in foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.
What can I serve with this eggplant casserole?
This versatile dish pairs wonderfully with crusty bread, a simple green salad, quinoa, or pasta. It’s substantial enough to serve as a main course for a vegetarian meal.
Why did my eggplant turn out mushy?
Eggplant naturally has a soft texture when cooked. To maintain some firmness, avoid overcooking in the initial sautéing step and don’t cut the pieces too small.
Storage and Make-Ahead Tips
- Refrigeration: This casserole will keep well in the refrigerator for up to 3 days in an airtight container.
- Freezing instructions: Cool completely, then wrap tightly in plastic wrap and aluminum foil or place in a freezer-safe container. Freeze for up to 3 months.
- Reheating from frozen: Thaw overnight in the refrigerator and reheat in a 180°C (350°F) oven for 20-25 minutes until hot throughout.
- Individual portions: For easy meal prep, portion the cooled casserole into individual containers that can be grabbed for quick lunches or dinners.
- Sauce preparation: The vegetable sauce can be made up to 3 days ahead and stored separately in the refrigerator until you’re ready to assemble the casserole.
This Cheesy Baked Eggplant Casserole is versatile enough to serve as a satisfying vegetarian main dish or as a side with grilled meats. With its colorful ingredients and flavorful profile, it’s sure to become a regular in your meal rotation!
