Tomato Eggplant Aubergine Casserole
Elevate your dinner table with this comforting Tomato Eggplant Aubergine Casserole, a deliciously layered dish that brings together the rich, earthy flavors of roasted eggplant and the vibrant sweetness of ripe tomatoes. Enhanced with aromatic garlic, a crisp Parmesan-panko topping, and a touch of oregano, this Mediterranean-inspired casserole is both hearty and elegant. It's baked to golden perfection and garnished with fresh basil leaves for a fragrant finishing touch. Perfect as a vegetarian main course or a luscious side dish, this casserole is easy to prepare and bursting with wholesome ingredients, making it an ideal choice for a weeknight meal or a dinner party centerpiece. Whether you're exploring new ways to enjoy eggplant or searching for a crowd-pleasing recipe, this dish offers a harmonious blend of textures and flavors that's sure to impress.
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Ingredients
- 2 large eggplants (aubergines)
- 4 medium ripe tomatoes
- 4 tablespoons olive oil
- 3 small garlic cloves
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 teaspoons dried oregano
- 1 handful fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Slice the eggplants into 1/2-inch-thick rounds and lightly sprinkle with salt. Lay them on a paper towel-lined baking sheet to draw out excess moisture for 10 minutes.
Step 3
Meanwhile, slice the tomatoes into 1/4-inch-thick rounds and set them aside. Mince the garlic or use a garlic press.
Step 4
Pat the eggplant slices dry with a paper towel. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until lightly browned on both sides, about 2-3 minutes per side. Use the remaining olive oil as needed and set the fried slices aside on a plate.
Step 5
In a small bowl, mix the panko breadcrumbs with grated Parmesan cheese and 1 teaspoon of dried oregano.
Step 6
Lightly grease a 9x13-inch casserole dish with a bit of olive oil. Begin layering: Arrange a single layer of eggplant slices on the bottom, followed by a layer of tomato slices. Sprinkle a pinch of minced garlic, a touch of oregano, salt, and pepper. Repeat the layers until all eggplant and tomato slices are used, finishing with a layer of tomatoes on top.
Step 7
Scatter the breadcrumb mixture evenly over the top layer of tomatoes. Drizzle a bit of olive oil over the breadcrumbs for a crisp topping.
Step 8
Bake the casserole in the preheated oven for 30-35 minutes, or until the top is golden brown and the vegetables are tender. Let it cool for 5 minutes before serving.
Step 9
Garnish with fresh basil leaves before serving. Enjoy your Tomato Eggplant Aubergine Casserole!
Nutrition Facts
| Serving size | (1705.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1383.6 |
| Total Fat 84.8g | 0% |
| Saturated Fat 25.0g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 80mg | 0% |
| Sodium 4107.3mg | 0% |
| Total Carbohydrate 122.4g | 0% |
| Dietary Fiber 39.2g | 0% |
| Total Sugars 51.7g | |
| Protein 54.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1096.0mg | 0% |
| Iron 7.8mg | 0% |
| Potassium 3565.3mg | 0% |
Source of Calories