Eggplant casserole is a timeless dish that combines the hearty richness of eggplant with the savory tastes of cheese, herbs, and seasoned breadcrumbs. It offers the perfect blend of textures and flavors, making it an excellent choice for family dinners, potlucks, or even as a make-ahead meal. Whether you’re an experienced cook or just beginning your culinary journey, follow this easy step-by-step guide to create a mouthwatering eggplant casserole that will be a hit at any gathering.
Ingredients
- 2 large eggplants
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup marinara sauce
- 2 cloves garlic, minced
- 1/2 cup chopped onions
- 1/4 cup olive oil
- 1/2 cup seasoned breadcrumbs
- 1/4 cup fresh basil, chopped (or 1 tbsp dried basil)
- Salt and pepper to taste
Step-by-Step Instructions
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C).
Step 2: Prepare the Eggplants
- Wash the eggplants thoroughly.
- Slice the eggplants into 1/4-inch thick rounds.
- Sprinkle a bit of salt on both sides of each slice to draw out excess moisture. Let them sit for about 20 minutes.
- Pat the eggplant slices dry with a paper towel to remove the moisture and salt.
Step 3: Sauté Onions and Garlic
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onions and sauté until they are translucent, about 5 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Step 4: Cook Eggplant Slices
- Add the eggplant slices to the skillet, cooking them in batches if necessary.
- Sauté each slice for about 2-3 minutes per side until they are golden brown and tender.
- Remove the eggplant slices from the skillet and place them on a paper towel to drain excess oil.
Step 5: Assemble the Casserole
- In a large baking dish, spread a thin layer of marinara sauce across the bottom.
- Place a layer of eggplant slices over the marinara sauce.
- Sprinkle a portion of the mozzarella cheese and Parmesan cheese on top.
- Add a sprinkle of fresh basil, salt, and pepper.
- Repeat these layers — marinara, eggplant slices, cheeses, basil, salt, and pepper — until all ingredients are used, finishing with a layer of cheeses on top.
Step 6: Top with Breadcrumbs
- Sprinkle the seasoned breadcrumbs evenly over the top layer of cheese.
Step 7: Bake
- Cover the baking dish with aluminum foil.
- Bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and bubbly.
Step 8: Rest and Serve
- Allow the casserole to rest for about 10 minutes before serving to help it set.
- Garnish with a bit more fresh basil if desired and serve warm.
Serving and Storage Tips
- Serving: Pair your eggplant casserole with a fresh green salad or garlic bread for a complete meal. It can also be a hearty side dish for grilled chicken or fish.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 20 minutes.
Helpful Notes
- Cheese Choice: Feel free to experiment with different cheeses such as fontina, gouda, or even a spicy pepper jack to suit your preference.
- Make-Ahead: You can assemble the casserole up to 24 hours ahead and store it in the fridge. Bring it to room temperature before baking.
Tips from Well-Known Chefs
- Jamie Oliver: “”For a deeper flavor, try roasting the eggplant slices in the oven until caramelized before adding them to the casserole.””
- Ina Garten: “”Always use freshly grated Parmesan for the best texture and taste. The difference is worth the extra effort.””
- Giada De Laurentiis: “”Add a pinch of red pepper flakes to the marinara sauce for a subtle kick.””
Frequently Asked Questions
1. Can I use a different vegetable instead of eggplant?
- Yes, you can substitute zucchini or summer squash for eggplant, but keep in mind that the texture and flavor will differ slightly.
2. Is eggplant casserole gluten-free?
- To make this recipe gluten-free, use gluten-free breadcrumbs.
3. Can I freeze eggplant casserole?
- Yes, after baking, allow it to cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator before reheating.
4. How do I prevent the eggplants from becoming too soggy?
- Salting the eggplant slices to release excess moisture and patting them dry before cooking helps to reduce sogginess.
5. Can I add meat to this casserole?
- Yes, cooked ground beef, sausage, or turkey can be added to each layer for a heartier dish.
6. What’s the best type of marinara sauce to use?
- Use a high-quality, flavorful marinara sauce, whether store-bought or homemade, to enhance the overall taste of the casserole.
7. Do I need to peel the eggplant?
- Peeling is optional; the skin is edible and contains additional nutrients. If the skin is tough, you can partially peel the eggplant, leaving some strips of skin for texture.
8. Can I prepare this dish vegan?
- To make it vegan, substitute the cheese with vegan cheese alternatives and ensure your breadcrumbs are vegan-friendly.
9. Can I add other vegetables to the casserole?
- Yes, consider adding layers of roasted bell peppers, mushrooms, or spinach for extra flavor and nutrients.
10. What can I do with leftover eggplant casserole?
- Repurpose leftovers by using them as a filling for sandwiches, wraps, or even layering over cooked pasta for a new meal.
Eggplant casserole is a versatile and satisfying dish that can easily be tailored to fit your taste and dietary needs. Follow these steps, tips, and creative spins to enjoy a delicious homemade eggplant casserole that will leave everyone coming back for seconds. Happy cooking!”