Eggplant Aubergine and Corn Casserole

Savor the comforting flavors of this Eggplant Aubergine and Corn Casserole, a hearty, vegetable-packed dish that's perfect for family dinners or potluck gatherings. Layers of tender, golden-browned eggplant, sweet bursts of fresh corn, and a robust tomato-basil sauce come together under a golden, cheesy topping of mozzarella, Parmesan, and crispy breadcrumbs. Whether you're looking for a vegetarian main dish or a flavorful side, this casserole delivers the perfect balance of textures and savory satisfaction. Ready in just an hour, it’s a simple recipe with Mediterranean-inspired ingredients that bring bold taste to the table. Serve it warm and bubbling straight from the oven for an irresistible crowd-pleaser that highlights fresh, seasonal produce.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 medium Eggplant (Aubergine)
• 2 cups Fresh Corn Kernels
• 4 tablespoons Olive Oil
• 1 medium Yellow Onion
• 3 Garlic Cloves
• 1 14-ounce can Canned Diced Tomatoes
• 0.25 cup Fresh Basil Leaves
• 1 teaspoon Dried Oregano
• 1.5 teaspoons Salt
• 0.5 teaspoon Ground Black Pepper
• 1 cup Shredded Mozzarella Cheese
• 0.5 cup Parmesan Cheese
• 0.5 cup Breadcrumbs

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the eggplants into 1/2-inch thick rounds, sprinkle with 1/2 teaspoon of salt, and let sit for 15 minutes to release excess 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, cook the eggplant slices for 2-3 minutes per side, until lightly golden. Set aside.

Step 4

Finely chop the onion and mince the garlic. In the same skillet, heat the remaining 2 tablespoons of olive oil. Add the onion and garlic, cooking until softened and fragrant, about 5 minutes.

Step 5

Stir in the diced tomatoes, fresh basil, oregano, 1 teaspoon of salt, and ground black pepper. Simmer for 8-10 minutes to let the flavors meld.

Step 6

In a 9x13-inch casserole dish, layer half of the eggplant slices on the bottom. Top with half of the tomato mixture, followed by 1 cup of corn kernels.

Step 7

Repeat the layers with the remaining eggplant slices, tomato mixture, and corn.

Step 8

Sprinkle the mozzarella cheese evenly over the top, followed by the Parmesan cheese and breadcrumbs.

Step 9

Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.

Step 10

Allow the casserole to cool for 5-10 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	(1202.4g)

Amount per serving	% Daily Value*
Calories	1848.8

Total Fat 114.3g	0%
Saturated Fat 36.0g	0%
Polyunsaturated Fat 8.7g
Cholesterol 132.7mg	0%
Sodium 6057.3mg	0%
Total Carbohydrate 150.9g	0%
Dietary Fiber 22.8g	0%
Total Sugars 45.1g
Protein 70.1g	0%

Vitamin D 0IU	0%
Calcium 1464.2mg	0%
Iron 8.3mg	0%
Potassium 2083.1mg	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: 53.8%

Protein: 14.7%

Carbs: 31.6%