Delicious Eggplant Casserole Recipe

When it comes to comfort food, few dishes can rival the rich, savory allure of an eggplant casserole. This recipe combines tender eggplant with flavorful tomatoes, aromatic herbs, and gooey cheese, resulting in a dish that is not only delicious but also visually appealing. Perfect as a main course or a hearty side, this eggplant casserole is sure to be a crowd-pleaser.

Ingredients

To create this mouthwatering eggplant casserole, you will need the following ingredients:

For the Casserole

• 2 medium eggplants, sliced into 1/4-inch rounds
• 2 cups ricotta cheese
• 2 cups mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 4 cups fresh spinach, chopped
• 1 can (28 oz) crushed tomatoes
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste

For Topping

• 1 cup breadcrumbs
• 2 tablespoons olive oil
• 1/2 teaspoon dried Italian herbs

Instructions

Step 1: Prepare the Eggplant

1. Preheat your oven to 375°F (190°C).
2. Salt the eggplant: Lay the sliced eggplant on a baking sheet and sprinkle with salt. Let it sit for about 30 minutes to draw out excess moisture.
3. Rinse the eggplant: After 30 minutes, rinse the eggplant under cold water and pat dry with paper towels.

Step 2: Cook the Filling

1. Sauté the onion and garlic: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
2. Add the spinach: Stir in the chopped spinach and cook for another 2-3 minutes until wilted.
3. Mix in the crushed tomatoes: Pour in the crushed tomatoes, basil, oregano, salt, and pepper. Bring to a simmer and cook for about 5-7 minutes.

Step 3: Assemble the Casserole

1. Layer the eggplant: In a 9×13 inch baking dish, arrange a layer of eggplant slices on the bottom.
2. Spread the ricotta mixture: Spoon half of the ricotta cheese over the eggplant. Follow with half of the spinach-tomato mixture.
3. Add cheese layers: Sprinkle half of the mozzarella and Parmesan cheeses on top. Repeat the process with another layer of eggplant, ricotta, spinach-tomato mixture, and finish with the remaining mozzarella and Parmesan.

Step 4: Prepare the Topping

1. Mix breadcrumbs: In a small bowl, combine the breadcrumbs with the remaining olive oil and Italian herbs. Mix until evenly coated.
2. Top the casserole: Sprinkle the breadcrumb mixture evenly over the top of the casserole.

Step 5: Bake

1. Cover and bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
2. Uncover and brown: Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.
3. Cool and serve: Allow the casserole to cool for about 10 minutes before serving. This dish pairs beautifully with a fresh green salad or crusty bread.

Conclusion

This eggplant casserole is not just any ordinary meal—it’s a culinary delight that celebrates the wonderful flavors of vegetables and cheese. Whether you’re serving it for a family dinner, a potluck, or a casual get-together, it’s bound to impress everyone at the table. Enjoy the wholesome goodness of this dish and the compliments that come with it!