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This Eggplant Tomato Casserole is a simple yet flavorful dish that brings together the earthy taste of eggplants and the juicy sweetness of tomatoes. Perfect for a cozy dinner or a potluck, this recipe is easy to prepare and sure to impress. The parmesan cheese adds a delightful crust, while the olive oil and garlic infuse the vegetables with rich, savory notes. Let's dive into this delicious, comforting casserole that will have everyone asking for seconds!
Eggplant Tomato Casserole Recipe
Ingredients:
- 2 large sliced eggplants
- 4 medium sliced tomatoes
- 1 cup grated parmesan cheese
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 2 cloves minced garlic
Instructions:
- Preheat your oven to 375°F (190°C).
- Layer the sliced eggplants and tomatoes in a baking dish.
- Sprinkle the minced garlic, salt, and pepper over the layers.
- Drizzle with olive oil and top with grated parmesan cheese.
- Bake in the preheated oven for 45 minutes, or until the eggplant is tender and the top is golden brown.
What You Will Need
Read more: Eggplant Casserole Recipe
What you will need to make eggplant tomato casserole
- Eggplants: Provide a hearty base, soaking up flavors while becoming tender and creamy when baked.
- Tomatoes: Add juiciness and a slight tang, balancing the richness of the eggplant.
- Parmesan cheese: Offers a salty, nutty flavor that crisps up beautifully on top.
- Olive oil: Enhances the overall flavor, helping to roast the vegetables to perfection.
- Garlic: Infuses the dish with a robust, aromatic depth that complements the other ingredients.
Tools and Instruments Required
What tools/instruments will be needed to make Eggplant Tomato Casserole Recipe
- Baking dish: Essential for layering and baking the eggplant and tomatoes evenly.
- Knife: Needed to slice the eggplants and tomatoes uniformly.
- Cutting board: Provides a stable surface for slicing vegetables.
- Grater: Used to grate the parmesan cheese finely.
- Measuring spoons: Ensures accurate measurement of olive oil, salt, and pepper.
- Oven: Cooks the casserole to perfection, making the eggplant tender and the top golden brown.
Eggplant Tomato Casserole Recipe
Ingredients:
Main Ingredients
- 2 large eggplants sliced
- 4 medium tomatoes sliced
- 1 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 2 cloves garlic minced
Instructions:
- Preheat your oven to 375°F (190°C).
- Layer the sliced eggplants and tomatoes in a baking dish.
- Sprinkle the minced garlic, salt, and pepper over the layers.
- Drizzle with olive oil and top with grated Parmesan cheese.
- Bake in the preheated oven for 45 minutes, or until the eggplant is tender and the top is golden brown.
Notes:
Read more: Eggplant Pasta Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Tips
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 without baking.
- 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 eggplants with fewer seeds makes the dish less bitter and more enjoyable.
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