Baked Eggplant Casserole with Cheese and Vegetables

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Baked Eggplant Casserole with Cheese and Vegetables

This baked eggplant casserole is a wholesome, delicious dish packed with layers of flavor and texture. Featuring tender eggplant, sautéed vegetables, and gooey cheese, it’s the perfect vegetarian-friendly option for a cozy lunch or dinner. Whether served as a main course or a hearty side, this recipe is easy to make with everyday ingredients and delivers big on comfort and nutrition.

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Servings: 6

Ingredients

  • 2 eggplants, peeled and cut into strips
  • 1 tsp salt
  • Water (to soak the eggplants)
  • 1 onion, chopped
  • 1 carrot, grated
  • 1 bell pepper, chopped
  • Olive oil (for sautéing)
  • 3 eggs
  • Salt and black pepper, to taste
  • 250 ml milk (8.5 fl oz)
  • 200 g flour (7 oz)
  • 150 g cheese, grated (5.3 oz)
  • Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Eggplant

  • Peel and slice the eggplants into thin strips.
  • Place them in a bowl of water with 1 tsp of salt and let soak for 15–20 minutes to draw out any bitterness.
  • After soaking, drain and gently squeeze the eggplant to remove excess water.

2. Sauté the Vegetables

  • In a frying pan, heat a drizzle of olive oil over medium heat.
  • Sauté the chopped onion until translucent.
  • Add the grated carrot and chopped bell pepper, cooking for 3–5 minutes until softened. Set aside.

3. Make the Batter

  • In a mixing bowl, beat the eggs with salt and pepper.
  • Gradually whisk in the milk, then the flour, until a smooth batter forms.

4. Assemble the Casserole

  • Preheat your oven to 180°C (360°F).
  • Lightly grease a medium baking dish with olive oil.
  • Layer the eggplant strips evenly in the dish.
  • Spread the sautéed vegetables over the eggplant.
  • Pour the batter over the top, ensuring even distribution.

5. Bake

  • Bake for 25 minutes.
  • Remove from the oven, sprinkle the grated cheese over the top, and add chopped parsley.
  • Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and golden.

6. Serve

  • Let the casserole rest for a few minutes before slicing.
  • Serve warm, either as a main course or as a side dish.

Serving Suggestions

  • Pair with a green salad or crusty bread for a light meal.
  • Add a spoonful of sour cream or plain yogurt for creaminess.
  • Serve alongside grilled chicken or fish for a protein boost.
  • Sprinkle with chili flakes for a touch of heat.
  • Complement with roasted potatoes or rice for a complete dinner.

Cooking Tips

  • Be sure to squeeze the eggplant strips well to avoid sogginess.
  • A blend of cheeses like mozzarella and Parmesan adds rich, layered flavor.
  • Feel free to add zucchini, tomatoes, or mushrooms for more variety.
  • Lightly frying the eggplant before baking can give it a crispier edge.
  • Let the casserole rest before slicing to maintain its shape.

Nutritional Highlights

  • Eggplant: Low in calories, high in fiber—great for digestion.
  • Cheese: Excellent source of calcium and protein.
  • Carrots & Peppers: Rich in vitamins, especially vitamin A for vision and immunity.
  • Olive Oil: Heart-healthy fats for balanced nutrition.

Dietary Information

  • Vegetarian
  • High in fiber
  • Rich in antioxidants
  • Contains protein from eggs and cheese

Nutritional Facts (Per Serving)

  • Calories: 280
  • Protein: 12g
  • Fat: 15g
  • Carbohydrates: 20g
  • Fiber: 5g
  • Sodium: 420mg

Storage & Reheating

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat in the oven or microwave before serving.
  • This casserole freezes well—store for up to 2 months. Thaw in the fridge overnight before reheating.

Why You’ll Love This Recipe

  • Simple ingredients, easy preparation.
  • Packed with flavor, nutrients, and color.
  • Perfect for meal prep—stays delicious for days.
  • Ideal for vegetarians or anyone looking for a lighter, satisfying meal.
  • Easily customizable with your favorite vegetables and cheese combos.

Frequently Asked Questions

Can I use a different cheese?
Yes! Use your favorite melting cheese such as cheddar, gouda, or a mozzarella-Parmesan blend.

Can I make it vegan?
Absolutely. Replace the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and use dairy-free cheese and plant milk.

Can I add other vegetables?
Definitely—zucchini, mushrooms, or even spinach work wonderfully.

Can I prep it ahead of time?
Yes. Assemble the casserole, refrigerate, and bake when ready.

How do I avoid bitterness in eggplant?
Soak in salted water and squeeze out the excess moisture before using.

 

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