Peggy's Eggplant Casserole

Indulge in the comforting flavors of "Peggy's Eggplant Casserole," a hearty and cheesy dish that's perfect for family dinners or potlucks. This recipe highlights tender slices of sautéed eggplant layered with a robust tomato sauce infused with garlic, oregano, and basil. A crispy breadcrumb and Parmesan mixture, combined with gooey mozzarella, create a golden, bubbly topping that’s irresistibly satisfying. Easy to assemble and baked to perfection, this casserole is a delicious vegetarian option that’s packed with rich Mediterranean-inspired flavors. Serve it warm, garnished with fresh parsley, for a crowd-pleasing meal that will have everyone coming back for seconds.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 medium eggplant
• 4 tablespoons olive oil
• 1 large, diced yellow onion
• 3 cloves minced garlic
• 2 cups canned diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup breadcrumbs
• 1 cup grated Parmesan cheese
• 1.5 cups shredded mozzarella cheese
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the eggplants lengthwise into 1/4-inch thick slices. Lay them on a baking sheet lined with paper towels and sprinkle each side lightly with salt. Let the eggplant slices sit for 20 minutes to release excess moisture. Pat them dry with paper towels.

Step 3

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Working in batches, sauté the eggplant slices for 2-3 minutes on each side until lightly browned. Add more olive oil as needed for subsequent batches. Set the cooked slices aside.

Step 4

Using the same skillet, heat the remaining 2 tablespoons of olive oil. Add the diced onion and sauté for 5 minutes, or until softened. Stir in the minced garlic and cook for 1 minute until fragrant.

Step 5

Add the canned diced tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, and black pepper to the skillet. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.

Step 6

In a medium mixing bowl, combine the breadcrumbs and grated Parmesan cheese. Set aside.

Step 7

Start assembling the casserole in a 9x13-inch baking dish. Begin with a thin layer of the tomato sauce on the bottom, then add a layer of eggplant slices. Sprinkle a layer of the breadcrumbs and Parmesan mixture, top with a thin layer of shredded mozzarella, and repeat the process until all ingredients are used. Finish with a generous sprinkling of mozzarella on top.

Step 8

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese on top is bubbly and golden brown.

Step 9

Garnish with chopped fresh parsley before serving.

Step 10

Let the casserole rest for 5 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(2015.0g)

Amount per serving	% Daily Value*
Calories	2347.2

Total Fat 138.8g	0%
Saturated Fat 50.8g	0%
Polyunsaturated Fat 10.2g
Cholesterol 210.1mg	0%
Sodium 8561.0mg	0%
Total Carbohydrate 187.2g	0%
Dietary Fiber 46.7g	0%
Total Sugars 66.7g
Protein 106.5g	0%

Vitamin D 0IU	0%
Calcium 2453.3mg	0%
Iron 12.7mg	0%
Potassium 3855.4mg	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: 51.5%

Protein: 17.6%

Carbs: 30.9%