Eggplant-Squash Casserole
A hearty vegetable casserole combining eggplant, squash, and tomatoes with herbs and melted mozzarella, perfect for a nutritious, comforting meal suitable for vegetarians and vegetable lovers.
Ingredients
Instructions
- Peel and cube the eggplant.
- Salt the eggplant and let sit for 20 to 30 minutes. Rinse with cold water and drain.
- Steam the eggplant and yellow squash until barely done; do not overcook.
- Saute chopped onion and green pepper in defatted chicken broth until tender.
- Add diced tomatoes, basil, oregano, and thyme to the sautéed vegetables.
- Bring the mixture to a simmer.
- Toss the cooked eggplant, squash, and sautéed vegetables together.
- Put the mixture into a large, lightly greased casserole dish.
- Sprinkle mozzarella cheese on top of the casserole.
- Bake at 350°F for 40 minutes until bubbly and cheese is melted.
Tips & Substitutions
For a creamier texture, consider adding a dollop of ricotta cheese or a sprinkle of Parmesan before baking. If you're short on time, you can use frozen yellow squash instead of fresh. Feel free to substitute the mozzarella with any cheese you have on hand, such as cheddar or feta, to add a different flavor profile. This dish is a great way to incorporate more Mediterranean recipes into your meal plan.
Serving Suggestions
This eggplant-squash casserole is hearty enough to serve as a main dish, but pairs beautifully with a side salad or crusty bread for a complete meal. Consider serving it alongside a light Broccoli Salad With Feta Cheese for a refreshing contrast. It also makes a great side dish for grilled meats or as part of a vegetarian feast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions for quicker reheating, but the oven will keep the cheese from becoming rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant-Squash Casserole contains roughly 234 calories, with 14g protein, 38g carbohydrates, and 6g fat. It is an excellent source of vitamin C (128% of the Daily Value), iron (71% of the Daily Value), and dietary fiber (47% of the Daily Value), and a good source of potassium. It also contributes 13g of dietary fiber toward your daily target.
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 as directed, cover it tightly with plastic wrap or foil, and refrigerate. When ready to bake, remove it from the refrigerator and let it sit at room temperature for about 30 minutes before baking to ensure even cooking.
What can I substitute for egg whites in this recipe?
If you're looking for an egg white substitute, you can use 1/4 cup of unsweetened applesauce or 1/4 cup of silken tofu blended until smooth. These options will help bind the casserole without significantly altering the flavor.
Is this dish suitable for freezing?
Yes, this eggplant-squash casserole freezes well. Let it cool completely, then wrap tightly in plastic wrap and aluminum foil before placing it in the freezer. It can be stored for up to 2 months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven.
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).