Eggplant and Egg Casserole Recipe
Follow this recipe to prepare a delicious Eggplant and Egg Casserole, a hearty dish perfect for breakfast or brunch.
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.
Notes
For a spicier version, add some red pepper flakes to the tomato sauce.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 15gProtein: 14gFat: 16gSaturated Fat: 6gCholesterol: 170mgSodium: 500mgPotassium: 450mgFiber: 5gSugar: 6gVitamin A: 30000IUVitamin C: 8.3mgCalcium: 2000mgIron: 0.3mg
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