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If you're looking for a comforting dish that's both hearty and healthy, this Eggplant Squash Casserole is a winner. Combining the rich flavors of eggplant and squash, topped with gooey shredded cheese and crispy bread crumbs, it's a delightful blend of textures and tastes. Perfect for a cozy dinner or a potluck, this casserole is easy to make and sure to impress. Let's dive into this delicious recipe!
The name of the recipe: Eggplant Squash Casserole Recipe
Ingredients:
- 1 large sliced eggplant
- 2 medium sliced squash
- 1 cup shredded cheese
- 1 cup bread crumbs
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, toss the sliced eggplant and squash with olive oil, salt, and pepper.
- Layer the eggplant and squash in a baking dish.
- Sprinkle shredded cheese and bread crumbs on top.
- Bake for 40 minutes or until the top is golden and the vegetables are tender.
- Let it cool for a few minutes before serving.
What You Will Need
Read more: Eggplant Casserole Recipe
What you will need to make Eggplant Squash Casserole
- Eggplant: Adds a hearty texture and absorbs flavors well, making it a great base for the casserole.
- Squash: Brings a slight sweetness and soft texture, balancing the eggplant's heartiness.
- Shredded cheese: Melts into a gooey, flavorful topping, adding richness to the dish.
- Bread crumbs: Provides a crunchy contrast to the soft vegetables, enhancing the overall texture.
- Olive oil: Helps roast the vegetables evenly, adding a subtle, rich flavor.
Tools and Instruments Required
What tools/instruments will be needed to make eggplant squash casserole recipe
- Baking dish: Essential for layering and baking the vegetables evenly.
- Mixing bowl: Useful for tossing the vegetables with olive oil, salt, and pepper.
- Knife: Needed to slice the eggplant and squash uniformly.
- Cutting board: Provides a stable surface for slicing vegetables.
- Measuring cups: Ensures accurate measurement of cheese and bread crumbs.
- Oven: Bakes the casserole to perfection, making the top golden and vegetables tender.
Eggplant Squash Casserole Recipe
Ingredients:
Main Ingredients
- 1 large eggplant sliced
- 2 medium squash sliced
- 1 cup shredded cheese
- 1 cup bread crumbs
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, toss the sliced eggplant and squash with olive oil, salt, and pepper.
- Layer the eggplant and squash in a baking dish.
- Sprinkle shredded cheese and bread crumbs on top.
- Bake for 40 minutes or until the top is golden and the vegetables are tender.
- Let it cool for a few minutes before serving.
Notes:
Read more: Eggplant and Zucchini Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Slice eggplant and squash.
- Toss with olive oil, salt, and pepper.
- Layer in baking dish.
- Cover tightly with plastic wrap or foil.
- Store in fridge up to 24 hours.
Freezing Instructions
- Assemble casserole without baking.
- Wrap tightly with plastic wrap and foil.
- Freeze up to 3 months.
- Thaw in fridge overnight before baking.
- Bake as directed, adding 10 extra minutes.
For a richer flavor, try roasting the eggplant and squash before layering them in the casserole. This caramelizes the natural sugars, adding depth to the dish.
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