Golden Mediterranean Eggplant Delight 🍆

Recipe: Mediterranean Eggplant (Aubergine) Casserole 🍆

Overview:

Indulge in the delightful flavors of the Mediterranean with this tantalizing Eggplant Casserole. Perfect for weeknights or special occasions, this dish combines the richness of eggplant with the tanginess of tomatoes and the creaminess of cheese, creating a symphony of flavors that will leave your taste buds craving for more.

• Total Time: 1 hour 5 minutes
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Servings: 6
• Calories per Serving: 243.6

Ingredients:

• 2 eggplants
• 1 onion
• 3 garlic cloves
• 1 teaspoon oregano
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 3 tomatoes
• 1 bunch fresh basil
• 1/4 cup parmesan cheese (grated)
• 3/4 cup mozzarella cheese (shredded)
• Olive oil (for cooking)
• Bread crumbs
• 2 egg whites

Instructions:

1. Prepare the Eggplant:

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   • Preheat the oven to 425 degrees Fahrenheit.
   • Grease a cookie sheet with fat-free cooking spray and set it aside.

2. Prepare the Coating:

   • In a bowl, mix bread crumbs with 2 tablespoons of grated parmesan cheese.

3. Beat the Egg Whites:

   • In another bowl, beat the egg whites with 1/2 teaspoon of salt until frothy.

4. Coat the Eggplant:

   • Dip the eggplant slices in the beaten egg whites, ensuring they are fully coated.
   • Then, coat the eggplant slices with the seasoned bread crumbs mixture.

5. Cook the Eggplant:

   • Place the coated eggplant slices on the prepared cookie sheet.
   • Spray the eggplant slices with cooking spray.
   • Broil the eggplant slices in batches, for 3 to 5 minutes per side, until they turn golden brown. Set aside.

6. Prepare the Tomato Mixture:

   • In a nonstick skillet, heat olive oil over medium heat.
   • Add finely chopped onion and minced garlic to the skillet.
   • Cook until the onions are softened.
   • Stir in oregano, 1 teaspoon of salt, and pepper. Cook for an additional minute.
   • Add diced tomatoes to the skillet and increase the heat to high.
   • Cook the mixture until it thickens, which usually takes about 10 to 12 minutes.
   • Remove the skillet from heat and stir in fresh basil leaves.

7. Assemble the Casserole:

   • In a 1 1/2 quart baking dish, layer the cooked eggplant slices.
   • Spread the prepared tomato mixture over the eggplant slices.
   • Sprinkle the top with shredded mozzarella cheese and the remaining grated parmesan cheese.

8. Bake the Casserole:

   • Bake the assembled casserole, uncovered, in the preheated oven until the cheese is bubbly and golden brown, typically for about 10 to 15 minutes.

9. Serve and Enjoy!

   • Once baked, remove the casserole from the oven and let it cool slightly before serving.
   • Garnish with fresh basil leaves if desired, and serve hot.
   • This Mediterranean Eggplant Casserole pairs well with a side salad or crusty bread for a complete and satisfying meal.

Nutrition Information (per serving):

• Calories: 243.6
• Fat: 8.5g
  • Saturated Fat: 3.7g
• Cholesterol: 18.4mg
• Sodium: 931.7mg
• Carbohydrates: 31.4g
  • Fiber: 9g
  • Sugar: 9.7g
• Protein: 13.2g

Keywords:

Vegetable, European, Weeknight, Oven, Stove Top, Less than 4 Hours

Indulge in the flavors of the Mediterranean with this delightful Eggplant Casserole recipe. With its layers of tender eggplant, savory tomato mixture, and gooey melted cheese, this dish is sure to become a family favorite. Perfect for a cozy dinner at home or for entertaining guests, this recipe is as versatile as it is delicious. So why wait? Gather your ingredients and get ready to savor the taste of the Mediterranean tonight!