Easy Eggplant Aubergine Casserole

Discover the ultimate comfort food with this Easy Eggplant Aubergine Casserole, a simple yet flavor-packed dish perfect for weeknight dinners or cozy gatherings. This vegetarian casserole layers tender, pan-fried eggplant slices with a rich, herb-infused tomato sauce, plenty of gooey mozzarella, and a crispy breadcrumb topping. Bursting with the savory goodness of garlic, onion, and classic Italian seasonings like basil and oregano, this hearty bake offers a satisfying combination of textures and flavors. Ready in just one hour, it's an easy-to-make recipe that's both crowd-pleasing and family-friendly. Garnished with fresh parsley for a pop of color and freshness, this delightful casserole pairs wonderfully with crusty bread or a light side salad. Whether you're a long-time fan of eggplant or looking for new ways to enjoy it, this recipe will quickly become a go-to favorite!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 large Eggplant (aubergines)
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 medium, diced Onion
• 3 minced Garlic cloves
• 2 cups Crushed tomatoes, canned
• 1 teaspoon Dried basil
• 1 teaspoon Dried oregano
• 0.5 cup Parmesan cheese, grated
• 1 cup Mozzarella cheese, shredded
• 0.5 cup Breadcrumbs
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the eggplants into 1/4-inch thick rounds. Lightly sprinkle both sides of each slice with salt and let them sit for 15 minutes to draw out excess moisture.

Step 3

While the eggplants are resting, heat 1 tablespoon of olive oil in a pan over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.

Step 4

Add the crushed tomatoes, dried basil, dried oregano, salt, and black pepper to the pan. Stir and let the tomato sauce simmer for 10 minutes. Set aside.

Step 5

Pat the eggplant slices dry with paper towels to remove the moisture and any excess salt.

Step 6

Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Fry the eggplant slices for 2-3 minutes on each side until they are lightly browned. Work in batches if necessary and set the cooked slices aside.

Step 7

In a greased 9x13-inch baking dish, spread a small amount of the tomato sauce on the bottom. Layer half of the eggplant slices on top of the sauce.

Step 8

Spread half of the remaining tomato sauce over the eggplant slices, then sprinkle with half of the grated Parmesan, half of the shredded mozzarella, and half of the breadcrumbs.

Step 9

Repeat the layering process with the remaining eggplant, tomato sauce, Parmesan, mozzarella, and breadcrumbs.

Step 10

Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.

Step 11

Remove from the oven and let the casserole cool for 5 minutes. Garnish with fresh parsley before serving.

Nutrition Facts

Serving size	2001.6 grams (2001.6g)

Amount per serving	% Daily Value*
Calories	1568

Total Fat 84.30g	108%
Saturated Fat 29.50g	148%
Polyunsaturated Fat 4.00g
Cholesterol 128mg	43%
Sodium 5224mg	227%
Total Carbohydrate 158.20g	58%
Dietary Fiber 46.20g	165%
Total Sugars 71.80g
Protein 67.40g	135%

Vitamin D 0IU	0%
Calcium 1535mg	118%
Iron 12mg	66%
Potassium 3982mg	85%

*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: 45.7%

Protein: 16.2%

Carbs: 38.1%