Acadia's Eggplant Casserole

Discover the comforting flavors of Acadia's Eggplant Casserole, a hearty, veggie-packed dish that's perfect for weeknight dinners or special gatherings. This recipe features tender layers of golden-brown eggplant rounds, a vibrant medley of sautéed bell peppers, zucchini, and aromatic garlic, all enveloped in a rich tomato and herb sauce. Topped with a delectable trio of parmesan, mozzarella, and crispy breadcrumbs, this casserole bakes to golden perfection for a comforting, cheesy finish. Easy to make and brimming with wholesome ingredients, it's a satisfying vegetarian option that pairs beautifully with crusty bread or a fresh green salad. Try this baked eggplant casserole for a filling, flavor-forward meal that everyone will love!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 large eggplants
• 3 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 2 medium, diced bell peppers
• 1 medium, diced zucchini
• 14 ounces canned diced tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.5 cup, grated parmesan cheese
• 1 cup, shredded mozzarella cheese
• 0.5 cup breadcrumbs
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Thinly slice the eggplants into 1/4-inch rounds. Lightly salt the slices and let them sit for 10 minutes to draw out moisture. Pat dry with a paper towel.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Working in batches, lightly cook the eggplant slices on both sides until softened and golden brown. Set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onions for 3 minutes until softened, then add the minced garlic and cook for another minute until fragrant.

Step 5

Add the diced bell peppers and zucchini to the skillet, cooking for 5-7 minutes until tender.

Step 6

Stir in the canned diced tomatoes, dried basil, dried oregano, salt, and black pepper. Simmer the mixture for 10 minutes, allowing the flavors to meld together.

Step 7

In a 9x13-inch casserole dish, spread a thin layer of the tomato mixture on the bottom. Arrange a layer of eggplant slices over it, followed by another layer of the tomato mixture. Repeat the layers until all the ingredients are used, finishing with the tomato mixture on top.

Step 8

Sprinkle the grated parmesan cheese, shredded mozzarella, and breadcrumbs evenly over the top of the casserole.

Step 9

Bake in the preheated oven for 25 minutes, or until the cheese is melted and bubbling and the breadcrumbs are golden brown.

Step 10

Remove from the oven and let the casserole rest for 5 minutes. Garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(2199.5g)

Amount per serving	% Daily Value*
Calories	1695.5

Total Fat 96.8g	0%
Saturated Fat 32.6g	0%
Polyunsaturated Fat 8.4g
Cholesterol 125.9mg	0%
Sodium 6811.8mg	0%
Total Carbohydrate 156.8g	0%
Dietary Fiber 45.7g	0%
Total Sugars 70.8g
Protein 69.0g	0%

Vitamin D 18.1IU	0%
Calcium 1594.3mg	0%
Iron 10.7mg	0%
Potassium 4235.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.1%

Protein: 15.6%

Carbs: 35.3%