Eggplant-Cheese Casserole
A hearty eggplant and cheese casserole featuring savory mushrooms, green peppers, and rich cheeses, perfect for comforting family dinners or entertaining guests.
Ingredients
- 1/4 cup salad oil ⓘ
- 1 medium onion, chopped ⓘ
- 3/4 pound sliced mushrooms ⓘ
- 1/2 cup chopped green pepper ⓘ
- 1 large eggplant, cut into 1-inch cubes ⓘ
- 1 (1 pound) can pear-shaped tomatoes ⓘ
- 1 teaspoon salt
- 1 tablespoon chopped parsley ⓘ
- 1 cup grated Parmesan cheese ⓘ
- 1 cup shredded Mozzarella cheese ⓘ
- 2 eggs, beaten ⓘ
Instructions
- In a large frying pan, heat salad oil over medium heat.
- Add chopped onion, sliced mushrooms, and chopped green pepper; sauté until vegetables are limp, about 5 minutes.
- Stir in eggplant cubes, canned tomatoes, salt, and chopped parsley.
- Cover and simmer slowly for about 25 minutes, stirring often.
- Uncover and increase heat briefly if needed to reduce excess liquid.
- Meanwhile, combine grated Parmesan cheese, shredded Mozzarella cheese, and beaten eggs in a bowl.
- Spoon half the eggplant mixture into a 2 1/2-quart casserole dish.
- Top with half of the cheese mixture.
- Repeat layers with remaining eggplant mixture and cheese mixture.
- Bake uncovered in a 275°F oven for about 25 minutes or until bubbly.
Tips & Substitutions
For added flavor, consider roasting the eggplant before adding it to the dish. If you want a heartier meal, you can layer in cooked lentils or quinoa, making this a great option for vegetarian recipes. Feel free to substitute the mushrooms with zucchini or spinach for a different twist. Using fresh herbs like basil or oregano can also elevate the dish.
Serving Suggestions
Serve the eggplant-cheese casserole with a fresh garden salad or garlic bread for a complete meal. It pairs beautifully with Texas Grits for a comforting side. For a festive touch, sprinkle with additional parsley or serve with a drizzle of Rajonette'S Barbecue Sauce for an unexpected flavor kick.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions, but be sure to cover the dish to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant-Cheese Casserole contains roughly 308 calories, with 19g protein, 37g carbohydrates, and 13g fat. It is an excellent source of iron (97% of the Daily Value), vitamin C (78% of the Daily Value), and vitamin D (75% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1305mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble it, cover it with plastic wrap, and refrigerate. When ready to bake, remove the wrap and place it in the oven, adjusting the baking time as needed since it will be cold.
What can I use instead of Parmesan cheese?
If you need a substitute for Parmesan cheese, try using Pecorino Romano or nutritional yeast for a dairy-free option. Both will provide a similar salty and savory flavor that complements the dish well.
Is there a way to make this dish spicier?
Absolutely! To add some heat, consider mixing in red pepper flakes or diced jalapeños with the vegetables. Alternatively, you can serve the casserole with a spicy sauce on the side for those who enjoy an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).