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Eggplant casserole is one of those dishes that brings comfort and flavor together in a single bite. Imagine layers of sliced eggplants, rich tomato sauce, and gooey mozzarella cheese all baked to perfection. This recipe is simple yet satisfying, perfect for a cozy dinner at home. Let's dive into making this delicious casserole that will have everyone asking for seconds.
Eggplant Casserole Recipe
Ingredients:
- 2 large sliced eggplants
- 1 cup tomato sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Instructions:
- Preheat your oven to 375°F (190°C).
- Slice the eggplants into 1/4 inch thick rounds.
- Sprinkle the eggplant slices with salt and let them sit for 10 minutes to draw out moisture. Pat them dry.
- In a baking dish, layer the eggplant slices, tomato sauce, mozzarella cheese, and parmesan cheese. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
- Drizzle olive oil over the top and season with black pepper.
- Bake in the preheated oven for 40 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving.
What You Will Need
Read more: Eggplant Pasta Casserole Recipe
What you will need to make eggplant casserole
- Eggplants: Provides a hearty, meaty texture that absorbs flavors well, making it the star of this casserole.
- Tomato sauce: Adds rich, tangy flavor and moisture, helping to meld all the ingredients together.
- Mozzarella cheese: Melts beautifully, creating a gooey, cheesy layer that complements the eggplant and sauce.
- Parmesan cheese: Offers a sharp, nutty taste that enhances the overall flavor and adds a crispy topping.
- Olive oil: Helps to brown the top and adds a subtle richness to the dish.
Tools and Instruments Needed
What tools/instruments will be needed to make Eggplant Casserole Recipe
- Baking dish: Essential for layering and baking the eggplant casserole evenly, ensuring a golden and bubbly top.
- Sharp knife: Needed to slice the eggplants into uniform rounds, which helps them cook evenly.
- Cutting board: Provides a stable surface for slicing eggplants, making the process safer and more efficient.
- Measuring cups: Ensures accurate measurement of tomato sauce and cheeses, maintaining the recipe's balance of flavors.
- Oven: Crucial for baking the casserole to perfection, achieving the desired texture and flavor.
Eggplant Casserole Recipe
A hearty and delicious eggplant casserole that's perfect for family dinners.
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Ingredients:
Main Ingredients
- 2 large eggplants sliced
- 1 cup tomato sauce
- 1 cup mozzarella cheese shredded
- 1/2 cup parmesan cheese grated
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Instructions:
- Preheat your oven to 375°F (190°C).
- Slice the eggplants into 1/4 inch thick rounds.
- Sprinkle the eggplant slices with salt and let them sit for 10 minutes to draw out moisture. Pat them dry.
- In a baking dish, layer the eggplant slices, tomato sauce, mozzarella cheese, and parmesan cheese. Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.
- Drizzle olive oil over the top and season with black pepper.
- Bake in the preheated oven for 40 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving.
Notes:
This casserole can be made ahead and refrigerated. Just bake it when you're ready to eat.
Read more: Keto Eggplant Casserole Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 5gCholesterol: 20mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 8gVitamin A: 300IUVitamin C: 10mgCalcium: 200mgIron: 2mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake it.
- Wrap tightly with plastic wrap and then aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes before baking.
- Bake as directed.
Using salt to draw out moisture from eggplants not only improves texture but also reduces any bitterness, making the dish more flavorful.
Frequently Asked Questions
FAQ:
How do I prevent the eggplant from becoming too soggy?
Sprinkle salt on the slices and let them sit for 10 minutes to draw out moisture. Pat them dry before layering.
Can I use a different type of cheese?
Sure, you can substitute mozzarella with cheddar or provolone if you prefer.
Is it necessary to peel the eggplant?
No, you can leave the skin on. It adds texture and nutrients.
Can I make this dish ahead of time?
Yes, you can assemble it a day in advance and bake it when ready to serve.
What can I serve with this casserole?
It pairs well with a simple green salad or garlic bread.
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