Eggplant Casserole

Helga Glaesel de BlandingSeptember 1, 2020

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Since March 16th our country has been in lockdown due to Covid-19, so we decided to upload our quarantine recipes to help inspire and give fresh ideas to our followers. We are going to be cooking a lot more at home, and ideas will run out fast. We are here to help! We have been sharing our recipes on Instagram Stories (then saved on highlights per recipe) and now we are posting them here so you can easily find them.

For meatless cooking days, this is a perfect option. The texture of the roasted eggplant along with the cheese and tomato sauce makes it a hearty meal that pairs wonderfully with a green salad. You can prepare it ahead of time and bake it when you are ready to serve.

You can find this Instagram Story here.

Helga

Eggplant Casserole

Recipe adapted from Healthy Recipes
Yields 4-6 servings

Ingredients:
oil spray for pan
2 large eggplants, unpeeled
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
2 cups tomato sauce (marinara or Italian style)
1 ½ cups shredded part-skim Mozzarella, divided (4-oz.)
1 tablespoon grated Parmesan cheese
cream (optional)

Procedure:

Preheat oven to 500ºF. Line a large, rimmed baking sheet with parchment paper. Spray the parchment with oil.
Slice the eggplant into ¼-inch thick slices. Arrange the slices on the prepared baking sheet. Brush with olive oil. Season with salt, black pepper, and garlic powder. Roast 15 minutes.
Remove the baking sheet from the oven. Turn the eggplant slices to the other side. Brush again with oil. Return to the oven and roast until browned and tender, 10-15 more minutes.
Remove the baking sheet from the oven. Reduce the oven temperature to 425ºF.
Arrange half of the roasted eggplant slices in the bottom of a greased 1-quart casserole dish. Spread half the marinara sauce on top and sprinkle with half of the mozzarella. You can drizzle some cream on top if using.
Arrange the remaining eggplant slices on top. Spread the remaining marinara sauce on top. Sprinkle with the remaining mozzarella and with the Parmesan.
Bake the eggplant casserole until golden and bubbly, about 15 minutes. Allow it to cool 10 minutes before serving.

Have you made this recipe?

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