Sometimes, all you need is a warm, hearty dish to make you feel at home, and this Ultimate Comfort Eggplant Casserole does just that. Packed with layers of savory ground beef, creamy ricotta, and tender eggplant, it’s a delightful blend of flavors and textures that promise to satisfy. Perfect for family dinners or cozy nights in, this recipe is sure to become a staple in your kitchen.
Steps
- Preheat your oven to 375°F and prepare a 2 1/2-quart casserole dish with cooking spray. In a large skillet, melt butter with olive oil over medium heat. Sauté diced onions for about 3 minutes, then add chopped garlic and yellow bell pepper, cooking for another 3 minutes.
- Incorporate sliced portobello mushrooms into the skillet and cook until they start releasing moisture, approximately 3 to 4 minutes. Add diced tomatoes, parsley, basil, and thyme, allowing the mixture to simmer for a few minutes before transferring it to a bowl.
- In the same skillet, heat vegetable oil and add cubed eggplant and salt. Cook the eggplant until it is browned, stirring regularly. Sprinkle flour over the eggplant and mix well, then return the tomato mixture to the pan and bring it to a simmer.
- Begin layering by spooning one-third of the vegetable mixture into the casserole dish, topping it with Parmesan cheese and slices of mozzarella. Add another layer of the vegetable mixture followed by more cheese, repeating until all ingredients are used.
- Bake the assembled casserole for 30 minutes. Once baked, let the dish stand for a few moments before serving to enhance flavors and textures.
Ingredients
- 2 tablespoons of butter
- 2 tablespoons of olive oil
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 1 yellow bell pepper, chopped
- 2 portobello mushroom caps, sliced into bite-sized pieces
- 3 large tomatoes, chopped
- 1 tablespoon of fresh parsley, finely chopped
- 1 tablespoon of fresh basil, finely chopped
- 1/2 tablespoon of fresh thyme
- 1/4 cup of vegetable oil
- 2 medium eggplants, cut into bite-sized pieces
- 1 tablespoon of salt
- 1 tablespoon of flour
- 1/2 cup of grated Parmesan cheese
- 4 ounces of fresh mozzarella cheese, sliced
Nutritional Values
Calories: 1764 | Sugar: 65.4g | Sodium: 8755.8mg | Fat: 119.4g | Saturated Fat: 50.4g | Unsaturated Fat: 61.2g | Trans Fat: 0g | Carbohydrates: 133.2g | Fiber: 48.6g | Protein: 66g | Cholesterol: 207.6mg
FAQ
- Can I use a different type of cheese in the eggplant casserole?
- Absolutely! While fresh mozzarella is recommended for its creamy texture, you can substitute it with regular low-moisture mozzarella or even use sliced or shredded versions. Parmesan cheese is also a key ingredient, but feel free to experiment with other cheeses you enjoy.
- Is it possible to freeze the eggplant casserole for later consumption?
- The casserole can be stored in the fridge, but freezing might alter the texture of the vegetables. Eggplants and other veggies may become mushy after freezing and thawing. If you decide to try freezing, please share your experience.
- Can I make this casserole as a main dish?
- Definitely! This casserole is versatile and can be served as both a side or a main dish. You can enjoy it on its own or pair it with rice, pasta, or even use it as a sandwich filling for a hearty meal.
- How much salt should I use in the recipe?
- The recipe suggests using a tablespoon of salt, which may seem substantial, but it is essential for seasoning a large amount of vegetables and aiding the eggplant in releasing moisture. You can adjust the amount to suit your taste, but omitting it is not recommended.
- What are the best types of eggplant to use for this casserole?
- The recipe can accommodate any type of eggplant, but it’s often made with standard globe eggplants. Ensure they are fresh and firm for the best results in your casserole.
Tips
- Use a generous amount of salt to help the eggplant release moisture while cooking, ensuring your casserole has the perfect texture. However, feel free to adjust the amount according to your taste preferences.
- For the cheese topping, opt for fresh mozzarella if available, as it enhances the dish’s flavor and texture. Alternatively, you can use regular low-moisture mozzarella based on your preference.
- Consider layering the casserole with cheese between the vegetable mixture to create a more indulgent and cheesy experience. This layering technique will enhance each bite with melted cheese goodness.
- Allow the casserole to sit for a few minutes after baking to let the flavors meld and the dish to set slightly before serving, ensuring a more cohesive and satisfying experience.
Equipment
- Large Skillet or Sauté Pan – A large-sized pan is necessary to cook all the vegetables before transferring them to the casserole dish.
- Casserole Dish (2 1/2-quart) – Used for baking the eggplant casserole in the oven.
