If you crave a comforting and delicious bake, this Eggplant and Egg Casserole is just what you need. This simple yet flavorful dish is a delightful blend of tender eggplants, savory eggs, and a touch of cheese. Perfect for a wholesome breakfast, lunch, or dinner, this casserole is an easy and versatile recipe that will quickly become a family favorite.
Tips to make the Eggplant and Egg Casserole recipe:
1. Choose Fresh Eggplants: Ensure you select firm and shiny eggplants for the best texture and taste. Fresh eggplants will give the casserole a pleasant bite and prevent it from becoming mushy.
2. Pre-Cook the Eggplants: To avoid excess moisture, pre-cook the eggplant slices by roasting or frying them lightly before layering in the casserole. This helps to reduce water content and enhance the overall flavor.
3. Add a Layer of Cheese: For a richer taste, incorporate a layer of your favorite cheese between the layers of eggplants and eggs. Mozzarella, cheddar, or feta are excellent choices to add a creamy texture and depth of flavor.
4. Season Generously: Don’t be shy with your herbs and spices. Season the eggplants and eggs well with salt, pepper, and your favorite herbs like basil, oregano, or thyme to enhance the dish’s overall taste.
5. Bake Until Golden: Ensure the casserole is baked until the top is bubbly and golden brown. This not only adds a delicious, crispy top layer but also ensures the eggplant and eggs are thoroughly cooked.
How to Make Eggplant and Egg Casserole Recipe?
Eggplant and Egg Casserole Recipe
Equipment
- 1 Baking dish 9x13 inches for baking the casserole
- 1 Oven Preheated to 375°F (190°C)
- 1 Frying pan For sautéing vegetables
Ingredients
- 2 medium Eggplants Sliced into rounds
- 2 tbsp Olive oil For brushing eggplant slices
- 1 medium Onion Chopped
- 2 cloves Garlic Minced
- 1 cup Tomato sauce
- 6 Eggs Beaten
- 1 cup Shredded mozzarella cheese
- 1/2 cup Grated Parmesan cheese
- to taste Salt
- to taste Black pepper
Instructions
- Preheat the oven to 375°F (190°C). Brush the eggplant slices with olive oil on both sides and place them on a baking sheet. Roast in the oven for 15-20 minutes, turning halfway through, until tender and lightly browned.
- While the eggplant is roasting, heat a frying pan over medium heat. Add a bit of oil, then sauté the chopped onion until soft. Add the minced garlic and cook for another minute.
- Stir in the tomato sauce, season with salt and black pepper to taste, and let it simmer for 5 minutes. Remove from heat.
- In a baking dish, layer half of the roasted eggplant slices, followed by half of the tomato sauce mixture.
- Pour half of the beaten eggs over the top, then sprinkle with half of the mozzarella and Parmesan cheeses.
- Repeat with the remaining eggplant, tomato sauce, eggs, and cheeses.
- Bake in the preheated oven for 20 minutes, or until the eggs are set and the cheese is bubbly and golden brown.
- Allow the casserole to cool slightly before serving.
