This eggplant casserole blends savory vegetables with herbs, layered cheese, and baked to perfection for a comforting, hearty meal.
01
Heat oil in a skillet. Add the onions and cook for 3 minutes. Add the peppers and garlic.
02
Add the tomatoes and herbs, letting them simmer for a couple of minutes. Set aside.
03
In the same skillet, heat oil and add the eggplant and salt. Stir frequently. Sprinkle in the flour and stir.
04
Spoon a third of the vegetable mixture into thebaking dish. Layer with Parmesan cheese and mozzarella slices.
05
Repeat with another layer of veggies and cheeses. Top all with a final layer of Parmesan.
06
Bake the casserole for 20 minutes. Sprinkle with basil and parsley leaves and serve!
- Before cooking, salt the cubed eggplant and let it rest for about 30 minutes. - The casserole is ready when the top layer of cheese is golden and bubbly.