Eggplant Casserole
1 hr6
A layered vegetable casserole with eggplant, mushrooms, tomatoes, and melted cheese.
| prepPreheat oven to 375°F / 190°C | ||||||||
| prepCoat a 2½-quart casserole dish with cooking spray | ||||||||
| 2 tablespoons butter | Heat butter & oil, cook onion 3 min | Add pepper & garlic, cook 3 min | Add mushrooms, cook until moist, 3–4 min | Add tomatoes & herbs, simmer 2 min | Transfer to bowl, set aside | Stir in flour, add tomato mixture, simmer | Layer vegetables & cheese in dish | Bake 375°F / 190°C, 30 min, rest & serve |
| 2 tablespoons olive oil | ||||||||
| 1 large onion, diced | ||||||||
| 2 garlic cloves, minced | ||||||||
| 1 yellow pepper, diced | ||||||||
| 2 portabello mushroom caps, sliced into bite-sized pieces | ||||||||
| 3 large tomatoes, diced | ||||||||
| 1 tablespoon fresh parsley, finely chopped | ||||||||
| 1 tablespoon fresh basil, finely chopped | ||||||||
| 1/2 tablespoon fresh thyme | ||||||||
| 60 ml vegetable oil | Heat vegetable oil, add eggplant & salt | Cook eggplant until lightly browned | ||||||
| 2 medium eggplants, cut into bite-sized pieces | ||||||||
| 1 tablespoon salt | ||||||||
| 1 tablespoon flour | ||||||||
| 50 g Parmesan cheese | ||||||||
| 115 g fresh mozzarella, sliced | ||||||||
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