Eggplant Casserole is a delicious and comforting dish that warms the heart and fills the stomach. This casserole showcases the rich flavors of eggplant and pairs it perfectly with cheese and spices. It’s a great way to enjoy vegetables, making it a wonderful choice for both families and gatherings.
Why Make This Recipe
Making Eggplant Casserole is a fantastic way to incorporate healthy vegetables into your diet while enjoying a hearty meal. Eggplants are nutritious and packed with fiber, vitamins, and minerals. This recipe is simple, quick to prepare, and perfect for anyone who loves cheesy, savory dishes. Plus, it’s a crowd-pleaser that can be served at any occasion.
How to Make Eggplant Casserole
Ingredients in USA and Europe Metrics:
- 2 Eggplants
- 1 Onion
- Olive Oil (drizzle)
- 1 Green Sweet Pepper
- 3 Cloves of Garlic
- 1 Tomato
- Black Pepper (to taste)
- Tomato Paste (to taste)
- Basil (to taste)
- Paprika (to taste)
- 100g Cheese (grated)
Directions:
- Prepare the eggplants by trimming them, peeling them into strips, and cutting them into cubes. Place them in a bowl, cover with water, add a teaspoon of salt, and set aside.
- Heat a drizzle of olive oil in a non-stick pan. Add chopped onion and cook until browned. Then add diced pepper and cook for a couple of minutes. Next, add chopped garlic cloves and diced tomato and sauté until fragrant.
- Drain the soaked eggplants and add them to the pan. Mix well, cover, and let cook for 10 minutes. Season with salt, pepper, tomato paste, basil, and paprika. Sauté for an additional 3 minutes.
- Transfer the cooked vegetables to a rectangular baking dish. Sprinkle grated cheese evenly over the surface. Bake in a preheated oven at 200°C (about 392°F) for 10 minutes until the cheese is melted and bubbly.
How to Serve Eggplant Casserole
Serve Eggplant Casserole hot from the oven. It pairs well with a fresh salad or crusty bread. A dollop of sour cream or a side of cooked rice can also enhance the meal. Enjoy it as a main course or a hearty side dish.
How to Store Eggplant Casserole
To store leftovers, let the casserole cool completely, then cover it tightly with plastic wrap or place it in an airtight container. It can be kept in the refrigerator for up to three days. You can also freeze it for up to two months. To reheat, bake in the oven until warmed through.
Tips to Make Eggplant Casserole
- Salt the eggplants well before cooking. This helps to draw out excess moisture and bitterness.
- Feel free to experiment with different types of cheese according to your taste. Mozzarella or Parmesan work great too!
- For added flavor, try mixing in some pre-cooked ground meat or beans.
Variation
If you want to add more flavor, consider including cooked sausage or crispy bacon to the dish. You can also add other vegetables like zucchini or mushrooms for more variety.
FAQs
Q1: Can I use frozen eggplants for this casserole?
Yes, you can use frozen eggplants, but it is recommended to thaw them and drain excess water before cooking.
Q2: Is there a vegetarian option for this recipe?
Absolutely! This Eggplant Casserole is naturally vegetarian. Just make sure all the ingredients you use, such as cheese, are vegetarian-friendly.
Q3: How can I make this recipe gluten-free?
This recipe is gluten-free as it is. Just ensure that the ingredients you choose, especially tomato paste, do not contain gluten.