Easy Eggplant (Aubergine) Casserole
from LoveWithRecipes.com
Description
This Easy Eggplant (Aubergine) Casserole recipe brings together tender eggplant, sweet onions, savory green bell peppers, and a deliciously bubbling blend of tomatoes and cheddar cheese to create a warm, comforting dish. Perfect for potlucks or as a simple weeknight dinner, this one-dish meal is easy to prepare, deeply satisfying, and bursting with hearty flavor.
Recipe Summary
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 4
- Calories: 332.8 per serving
Keywords
Cheese, Vegetable, Low Protein, Potluck, Under 60 Minutes, Oven-Baked, Stove-Top, Easy Recipe
Ingredients and Nutritional Information
| Ingredient | Quantity | Calories | Fat | Carbs | Protein | Fiber |
|---|---|---|---|---|---|---|
| Eggplant (cubed) | 1 medium | 132 | 0.8g | 32g | 3g | 9g |
| Green bell peppers (sliced) | 2 medium | 48 | 0.2g | 11g | 2g | 4g |
| Sweet onion (chopped) | 1 medium | 44 | 0.1g | 10g | 1g | 2g |
| Diced tomatoes | 1 can (14oz) | 76 | 0.5g | 16g | 4g | 3g |
| Sharp cheddar cheese | 1 cup | 452 | 37g | 1g | 25g | 0g |
| Butter | 1/4 stick | 200 | 22.5g | 0g | 0.1g | 0g |
| Salt | 2 tsp | 0 | 0g | 0g | 0g | 0g |
Nutritional Overview (per serving)
- Calories: 332.8
- Total Fat: 21.8g
- Saturated Fat: 13.4g
- Cholesterol: 60.2mg
- Sodium: 1159.7mg
- Carbohydrates: 26.8g
- Fiber: 7.8g
- Sugars: 10.5g
- Protein: 11.1g
Instructions
-
Prepare the Eggplant
Begin by cubing the eggplant. Place the pieces in a medium saucepan, add a pinch of salt, and enough water to cover the eggplant. Bring to a boil, then reduce the heat and simmer until the eggplant is tender, about 5–7 minutes. Drain well, then set the cooked eggplant aside. -
Sauté the Vegetables
In a large skillet, melt 1/4 stick (about 2 tablespoons) of butter over medium heat. Add the sliced green bell peppers and chopped sweet onion, stirring occasionally until the vegetables are softened and fragrant, about 5 minutes. -
Simmer the Tomato Mixture
Pour the diced tomatoes (with their juices) into the skillet with the bell peppers and onions. Continue cooking until the mixture begins to bubble and the tomatoes start to soften, stirring occasionally to allow the flavors to meld, around 3–5 minutes. -
Assemble the Casserole
Grease a shallow casserole dish lightly with butter. Spread the drained eggplant cubes evenly across the bottom of the dish, forming an even layer. Sprinkle a touch of salt over the eggplant for added seasoning. -
Add Tomato Mixture
Carefully spoon the bubbling tomato, bell pepper, and onion mixture over the eggplant, distributing it evenly. This will allow the rich flavors of the tomatoes and softened vegetables to soak into the eggplant. -
Top with Cheese and Bread Crumbs
Scatter the grated sharp cheddar cheese over the tomato mixture, followed by an even layer of bread crumbs. Dot the top with small pats of the remaining butter to encourage a golden crust during baking. -
Bake
Place the casserole dish in a preheated oven at 400°F (200°C). Bake for 20–25 minutes, or until the cheese has melted, and the top is bubbly and golden brown. -
Serve
Carefully remove the casserole from the oven and allow it to cool slightly before serving. Serve hot, garnished with fresh herbs if desired, and enjoy this savory, cheesy eggplant casserole!
