Balsamic Eggplant Aubergine Casserole

Indulge in the rich and hearty flavors of this Balsamic Eggplant Aubergine Casserole, a comforting and veggie-forward dish that’s perfect for any weeknight dinner or special gathering. Tender, golden-brown slices of eggplant are layered with a tangy balsamic-infused tomato sauce and a luscious blend of melted mozzarella and Parmesan cheese, creating a casserole that's both wholesome and satisfying. Carefully seasoned with fragrant dried oregano and basil, this dish brings classic Italian-inspired flavors to your table. With a crisp, cheesy topping and optional fresh parsley for a burst of freshness, this casserole is as visually appealing as it is delicious. Whether you're a vegetarian or simply looking for a creative way to enjoy eggplant, this casserole is sure to become a family favorite. Perfect for meal prep and reheats beautifully for leftovers—this is comfort food done right!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 large Eggplant (Aubergine)
• 1 tablespoon Salt
• 4 tablespoons Olive oil
• 1 medium, diced Onion
• 3 cloves, minced Garlic
• 28 ounces Canned crushed tomatoes
• 3 tablespoons Balsamic vinegar
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 0.5 teaspoon Black pepper
• 2 cups, shredded Mozzarella cheese
• 0.5 cups, grated Parmesan cheese
• 2 tablespoons, chopped (optional) Fresh parsley

Directions

Step 1

Slice the eggplants into 1/4-inch thick rounds and sprinkle both sides with salt. Lay them on a baking sheet lined with paper towels and let sit for 30 minutes to draw out moisture. Rinse the slices and pat dry thoroughly.

Step 2

Preheat your oven to 375°F (190°C).

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Working in batches, cook the eggplant slices for about 3-4 minutes per side until lightly golden. Add more olive oil as needed. Set the cooked slices aside.

Step 4

In the same skillet, heat 1 tablespoon of olive oil over medium heat and sauté the diced onion until soft and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute more.

Step 5

Stir in the crushed tomatoes, balsamic vinegar, dried oregano, dried basil, and black pepper. Simmer the sauce over low heat for 10 minutes, stirring occasionally.

Step 6

Spread a thin layer of the tomato sauce on the bottom of a greased 9x13-inch casserole dish. Layer half the eggplant slices on top. Add more sauce to cover the eggplant, then sprinkle with 1 cup of mozzarella cheese.

Step 7

Repeat the layers with the remaining eggplant, sauce, and mozzarella cheese. Top with grated Parmesan cheese as the final layer.

Step 8

Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese on top is golden and bubbly.

Step 9

Remove the casserole from the oven and let it rest for 10 minutes before serving. Garnish with fresh parsley, if desired.

Nutrition Facts

Serving size	(2360.7g)

Amount per serving	% Daily Value*
Calories	1948.0

Total Fat 120.4g	0%
Saturated Fat 44.4g	0%
Polyunsaturated Fat 7.0g
Cholesterol 191.4mg	0%
Sodium 10018.0mg	0%
Total Carbohydrate 144.7g	0%
Dietary Fiber 46.5g	0%
Total Sugars 86.9g
Protein 92.7g	0%

Vitamin D 36.2IU	0%
Calcium 2406.8mg	0%
Iron 12.0mg	0%
Potassium 5682.2mg	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: 53.3%

Protein: 18.2%

Carbs: 28.5%