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Eggplant Casserole

This eggplant casserole blends savory vegetables with herbs, layered cheese, and baked to perfection for a comforting, hearty meal.

What you Need

Saute aromatics

01

Heat oil in a skillet. Add the onions and cook for 3 minutes. Add the peppers and garlic.

Add herbs

02

Add the tomatoes and herbs, letting them simmer for a couple of minutes. Set aside.

Cook eggplant

03

In the same skillet, heat oil and add the eggplant and salt. Stir frequently. Sprinkle in the flour and stir.

Prep casserole

04

Spoon a third of the vegetable mixture into thebaking dish. Layer with Parmesan cheese and mozzarella slices.

Continue layering

05

Repeat with another layer of veggies and cheeses. Top all with a final layer of Parmesan.

Bake and serve

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.

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