Vegetarian Eggplant and Tomato Casserole - Vegetarian
The Vegetarian Eggplant and Tomato Casserole combines the rich, earthy flavors of eggplant with the bright, tangy notes of fresh tomatoes and a mix of cheeses, all brought together in a comforting, hearty casserole. With layers of tender eggplant, juicy tomatoes, and perfectly melted cheeses, every bite offers a delightful balance of textures and flavors.
Ingrédients
- 1 large eggplant, sliced into rounds
- 2 large tomatoes, sliced
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped fresh basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C).
- Arrange the sliced eggplant on a baking sheet and lightly brush with olive oil. Season with salt and pepper.
- Bake the eggplant slices for 20 minutes, flipping halfway through until they are tender and golden.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the sliced onions and sauté until they are soft and translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- In a baking dish, layer half of the eggplant slices, followed by half of the sliced tomatoes and sautéed onions.
- Sprinkle with half of the Parmesan cheese, mozzarella cheese, fresh basil, and dried oregano.
- Repeat the layers with the remaining eggplant, tomatoes, onions, and herbs.
- Top with the remaining cheeses and sprinkle the breadcrumbs over the top.
- Drizzle with the remaining olive oil and bake in the preheated oven for 25-30 minutes until the cheese is bubbly and golden brown.
- Allow the casserole to cool for a few minutes before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 300kcal | Carbohydrates: 22g | Protéines: 12g | Fat: 18g | Sucre: 7g
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