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Mediterranean Eggplant Casserole Recipe
Ingredients:
- 2 large sliced eggplants
- 4 cups diced tomatoes
- 1 cup chopped onion
- 3 cloves minced garlic
- 1 cup crumbled feta cheese
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 0.5 tsp black pepper
Instructions:
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté until soft.
- Add diced tomatoes, oregano, basil, salt, and pepper. Simmer for 10 minutes.
- Layer half of the eggplant slices in a baking dish. Pour half of the tomato mixture over the eggplant. Repeat layers.
- Top with crumbled feta cheese.
- Bake in preheated oven for 30-40 minutes, until eggplant is tender and top is golden brown.
Looking for a dish that bursts with flavor and brings a touch of the Mediterranean to your table? This Mediterranean Eggplant Casserole is a hearty, delicious option that combines tender eggplant, savory tomatoes, and tangy feta cheese. Perfect for a cozy dinner or a gathering with friends, this recipe is sure to impress with its rich, layered taste.
What You Will Need for This Dish
Read more: Mediterranean Diet Casserole Recipe
What you will need to make Mediterranean Eggplant Casserole
- Eggplants: Provide a hearty base, soaking up flavors while becoming tender and creamy when baked.
- Diced tomatoes: Bring a juicy, tangy element that melds beautifully with the other ingredients.
- Onion and Garlic: Add depth and aromatic richness, enhancing the overall flavor profile.
- Feta cheese: Offers a salty, tangy contrast that complements the sweetness of the tomatoes and richness of the eggplant.
- Olive oil: Ensures everything cooks evenly, adding a subtle fruity flavor.
- Dried oregano and Dried basil: Infuse the dish with classic Mediterranean herbal notes.
Essential Tools and Instruments
What tools/instruments will be needed to make Mediterranean Eggplant Casserole Recipe
- Skillet: Essential for sautéing onions and garlic, which forms the flavor base for the tomato mixture.
- Baking dish: Needed to layer and bake the eggplant and tomato mixture, ensuring even cooking.
- Knife: Crucial for slicing eggplants and chopping onions, garlic, and tomatoes.
- Cutting board: Provides a safe surface for cutting and preparing vegetables.
- Oven: Required to bake the casserole, making the eggplant tender and the top golden brown.
Mediterranean Eggplant Casserole
A hearty and flavorful casserole with eggplant, tomatoes, and Mediterranean spices.
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Ingredients:
Main Ingredients
- 2 large Eggplants sliced
- 4 cups Tomatoes diced
- 1 cup Onion chopped
- 3 cloves Garlic minced
- 1 cup Feta Cheese crumbled
- 2 tbsp Olive Oil
- 1 tsp Oregano dried
- 1 tsp Basil dried
- 1 tsp Salt
- 0.5 tsp Black Pepper
Instructions:
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté until soft.
- Add diced tomatoes, oregano, basil, salt, and pepper. Simmer for 10 minutes.
- Layer half of the eggplant slices in a baking dish. Pour half of the tomato mixture over the eggplant. Repeat layers.
- Top with crumbled feta cheese.
- Bake in preheated oven for 30-40 minutes, until eggplant is tender and top is golden brown.
Notes:
Let the casserole sit for a few minutes before serving to allow flavors to meld.
Read more: Mediterranean Fish Casserole Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 20gProtein: 8gFat: 15gSaturated Fat: 5gCholesterol: 25mgSodium: 600mgPotassium: 700mgFiber: 6gSugar: 10gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg
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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 but don't bake it.
- Wrap tightly with plastic wrap, then cover with 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, adding an extra 10-15 minutes if needed.
Using eggplant in a casserole can help reduce its natural bitterness. Salting the slices and letting them sit for 30 minutes before cooking draws out excess moisture and bitterness.
Frequently Asked Questions
FAQ:
Can I use a different cheese instead of feta?
Yes, goat cheese or mozzarella works well.
How do I prevent the eggplant from becoming too soggy?
Salt the slices and let them sit for 30 minutes, then pat dry.
Can I make this dish ahead of time?
Absolutely, prepare it up to the baking step and refrigerate.
Is it possible to freeze leftovers?
Yes, store in an airtight container for up to 3 months.
What can I serve alongside this casserole?
A fresh green salad or crusty bread pairs nicely.
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