This Grated Eggplant Casserole is a delicious and budget-friendly recipe that combines the rich, savory flavors of eggplant, carrots, and cheese into a satisfying meal. Perfect for a family dinner or a hearty side dish, this casserole is easy to prepare and packed with nutrients. The secret lies in grating the eggplant, which allows it to blend seamlessly with the other ingredients, creating a dish that’s both unique and irresistible. Let’s get cooking!
Ingredients
- 2 eggplants (aubergines)
- 1 carrot, peeled and grated
- 1 red onion, cut into half rings
- 100 g (3.5 oz, about 3/4 cup) flour
- 100 g (3.5 oz, about 1 cup) grated cheese
- 3 tablespoons tomato paste
- 3 eggs
- 2 cloves garlic, grated
- 1 teaspoon salt + to taste
- Three turns of extra virgin olive oil
- 1/2 cup breadcrumbs
- Garlic powder, to taste
- Paprika, to taste
- Pepper, to taste
Preparation Process
1. Preparing the Eggplant
Start by trimming and peeling the eggplants. Once peeled, grate the eggplants using a box grater or a food processor with a grating attachment.
Place the grated eggplants in a fine mesh strainer over a bowl or sink. Salt them with 1 teaspoon of salt and mix well. Let the eggplant sit for about 10-15 minutes to draw out excess moisture. After this time, squeeze the grated eggplant with your hands or press it down in the strainer to eliminate as much water as possible. This step is crucial to prevent the casserole from becoming too watery.
2. Mixing the Ingredients
Transfer the drained eggplant to a large mixing bowl. Crack in 3 eggs and season with salt and pepper to taste. Mix thoroughly until the eggs are evenly distributed throughout the eggplant.
Next, integrate the grated garlic cloves, paprika, and 3 tablespoons of tomato paste. Gradually add the 100 g of flour, mixing continuously until you have a smooth and cohesive mixture. The flour helps bind the ingredients together, giving the casserole a firm structure.
3. Cooking the Vegetable Mix
Heat a non-stick pan over medium heat and drizzle in some extra virgin olive oil. Add the red onion cut into half rings, and cook until the onion softens and begins to brown.
Once the onion is browned, add the grated carrot to the pan. Season with garlic powder, salt, and pepper to taste. Cook for another 3-4 minutes, stirring occasionally, until the carrot is tender. Once cooked, turn off the heat and set the vegetable mix aside.
4. Assembling and Baking the Casserole
Preheat your oven to 180°C (350°F).
Grease a rectangular glass baking dish with extra virgin olive oil and sprinkle the bottom with breadcrumbs. This helps create a crispy base and prevents sticking.
Spread half of the eggplant mixture evenly over the bottom of the baking dish. Next, layer the onion-carrot mix over the eggplant, followed by a generous sprinkle of grated cheese. If you enjoy herbs, this is the perfect time to add some chopped dill, basil, or oregano to enhance the flavor.
Top with the remaining eggplant mixture, spreading it out to cover the filling completely. Sprinkle breadcrumbs over the top layer and drizzle with olive oil. The breadcrumbs will add a deliciously crunchy topping to the casserole.
5. Baking
Place the baking dish in the preheated oven and bake for 35 minutes or until the top is golden brown and the casserole is firm to the touch. The aroma of baked eggplant, cheese, and garlic will fill your kitchen, making it hard to wait!
6. Serving
Once baked, remove the casserole from the oven and let it cool for a few minutes before slicing. This casserole can be served as a main dish with a side salad or as a side to grilled meats or fish.
Tips for Success
- Drain the Eggplants Well: Properly draining the grated eggplants is essential to avoid excess moisture, which can make the casserole soggy.
- Experiment with Cheeses: While Mozzarella is a great choice, feel free to experiment with other cheeses like Cheddar, Gouda, or Parmesan for different flavors.
- Add Fresh Herbs: For an extra kick of flavor, try adding fresh herbs like basil, oregano, or thyme to the eggplant mixture or as a garnish.
Nutritional Information
- Servings: Approximately 6 portions
- Calories per serving: 250 kcal
- Total Fat: 12 g
- Saturated Fat: 4 g
- Cholesterol: 80 mg
- Sodium: 500 mg
- Total Carbohydrates: 25 g
- Dietary Fiber: 5 g
- Sugars: 7 g
- Protein: 10 g
Conclusion
This Grated Eggplant Casserole is a fantastic, budget-friendly recipe that combines simple ingredients into a dish full of flavor and texture. The combination of eggplant, cheese, and vegetables creates a satisfying meal that’s both nutritious and delicious. Whether you’re cooking for your family or looking for a new way to enjoy eggplant, this casserole is sure to become a favorite. Enjoy the rich flavors and the delightful crunch with every bite!