This baked eggplant casserole is a delicious and nutritious dish, perfect for a light lunch or dinner. With layers of eggplant, fresh vegetables, and cheese, it’s both satisfying and flavorful. This recipe is simple to follow, using basic ingredients you likely already have on hand. Plus, it’s vegetarian-friendly and makes a great side dish or main course.
Preparation Time:
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Ingredients:
2 eggplants, peeled and cut into strips
1 tsp salt
Water (to soak the eggplants)
1 onion, chopped
1 carrot, grated
1 pepper, chopped
Olive oil (for sautéing)
3 eggs
Salt and black pepper, to taste
250 ml milk (8.5 fl.oz)
200g flour (7 oz)
150g cheese, grated (5.3 oz)
Fresh parsley, chopped
Directions:
Prepare the Eggplants:
Peel and cut the eggplants into strips. Place the strips in a bowl of water, add 1 teaspoon of salt, and let them rest for 15-20 minutes. This helps to remove any bitterness.
After soaking, squeeze the eggplants gently to remove excess water.
Prepare the Vegetables:
In a frying pan, heat a little olive oil and sauté the chopped onion until translucent.
Add the grated carrot and chopped pepper, cooking for another 3-5 minutes until the vegetables are soft. Set aside.
Make the Batter:
In a separate bowl, beat 3 eggs, adding salt and black pepper to taste.
Gradually add 250 ml of milk and 200g of flour, whisking until smooth.
Assemble the Casserole:
Preheat your oven to 180°C (360°F).
Lightly grease a baking dish with olive oil.
Layer the eggplant strips at the bottom of the dish, followed by the sautéed vegetables. Pour the egg mixture over the top, making sure it’s evenly spread.
Bake:
Bake in the preheated oven for 25 minutes.
After 25 minutes, remove the casserole from the oven and sprinkle 150g of grated cheese over the top.
Add freshly chopped parsley, then return to the oven and bake for another 10 minutes until the cheese is melted and golden.
Serve:
Remove from the oven and let the casserole cool for a few minutes before serving.
Enjoy this dish as a main course or a side, and don’t forget to share with family and friends!
Serving Suggestions:
Serve with a side of crusty bread or a light salad.
Add a dollop of sour cream or yogurt on top for a creamy contrast.
Pair with grilled meat or fish for a heartier meal.
Serve with a sprinkle of chili flakes for a spicy kick.
Enjoy with a side of roasted potatoes or rice.
Cooking Tips:
Squeeze the eggplant strips well to avoid excess water in the dish.
For extra flavor, use a combination of cheeses like mozzarella and Parmesan.
You can add extra vegetables like zucchini or tomatoes to make the dish more colorful.
If you want a crispier texture, you can lightly fry the eggplant strips before layering them in the dish.
Let the casserole sit for a few minutes before slicing to help it hold its shape.
Nutritional Benefits:
Eggplant is low in calories and high in fiber, making it great for digestion.
Cheese provides protein and calcium, supporting bone health.
Carrots and peppers are rich in vitamins, particularly vitamin A, which is good for vision and the immune system.
Olive oil is a source of healthy fats, promoting heart health.
This dish is a good balance of protein, fiber, and healthy fats.
Dietary Information:
Vegetarian
High in fiber
Good source of protein from the eggs and cheese
Rich in antioxidants from the vegetables and olive oil
Nutritional Facts (per serving, based on 6 servings):
Calories: 280
Protein: 12g
Fat: 15g
Carbohydrates: 20g
Fiber: 5g
Sodium: 420mg
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or microwave before serving.
This dish can also be frozen for up to 2 months. Thaw in the refrigerator before reheating.
Why You’ll Love This Recipe:
It’s a quick and easy vegetarian dish that’s perfect for weeknight dinners.
The combination of creamy eggplant, cheese, and sautéed vegetables is irresistible.
The casserole is packed with nutrients and makes a balanced, wholesome meal.
It’s versatile—you can easily swap out ingredients to suit your taste or what you have on hand.
This recipe is perfect for meal prepping as it reheats well and stays delicious even after a few days.
Conclusion:
This baked eggplant casserole with cheese and vegetables is the perfect combination of healthy and delicious. It’s easy to prepare, making it great for busy weeknights or casual gatherings with friends. Whether you serve it as a main dish or a side, its rich flavors and textures will have everyone coming back for seconds. Don’t forget to share this recipe with your loved ones and enjoy this wholesome meal together!
Frequently Asked Questions:
Can I use a different type of cheese? Yes, you can use any melting cheese such as cheddar, gouda, or a combination of cheeses like mozzarella and Parmesan.
Can I make this recipe vegan? Yes, you can substitute the eggs with a flaxseed egg (1 tbsp flaxseed meal + 3 tbsp water per egg) and use a dairy-free cheese alternative.
Can I add other vegetables? Absolutely! Zucchini, tomatoes, or even mushrooms can be added to enhance the flavor and texture of the casserole.
Can I prepare this in advance? Yes, you can prepare the casserole and refrigerate it before baking. When ready to cook, simply pop it in the oven and bake as directed.
How can I prevent the eggplant from being bitter? Soaking the eggplant in salted water helps remove any bitterness. Be sure to let it rest and squeeze out the excess moisture before cooking.
Enjoy cooking! 😊
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