If you are a fan of eggplant, you have to try this cheesy eggplant and veggie-filled casserole recipe! Each bite of this savory and filling dish will have you hooked. Make this dish for your next potluck or get-together and everyone will be asking for the recipe.
How To Make Cheesy Eggplant Vegetable Casserole
Ingredients
- 2 tsp. olive oil
- ¼ cup chicken broth
- 1 onion, halved and sliced
- 3 cloves garlic, minced
- 1 tsp. oregano, dried
- 1 ½ tsp. salt
- ½ tsp. pepper
- 1 ½ lb. tomatoes, chopped
- 3 tbs. fresh basil, sliced
- ½ cup Cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 2 ½ lb. eggplant, peeled and cut into thick slices
Instructions
- Preheat the oven to 425 degrees.
- Spray a casserole dish with cooking spray and set aside.
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Heat olive oil in a large skillet over medium heat.
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Add onion and garlic. Sauté until the onions are translucent and the garlic begins to brown. Add chicken broth and simmer. Add oregano, salt and pepper.
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Once the broth begins to bubble, add tomatoes and increase heat to high. Continue to stir until the mixture thickens for roughly 10-12 minutes. Remove from heat and add basil.
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Spray another skillet and heat the eggplant slices over medium heat. Brown the slices by cooking on each side for roughly 3-4 minutes.
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Remove from skillet and layer the slices in the casserole dish.
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Layer ½ of the mozzarella and ½ of the cheddar cheese on top of the eggplant.
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Spread the tomato mixture on top of the cheese. Then top the tomato mixture with remaining cheeses.
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Bake for 15-18 minutes or until the cheese is completely melted.
Nutrition
- Sugar: 13g
- :
- Calcium: 257mg
- Calories: 228kcal
- Carbohydrates: 23g
- Cholesterol: 30mg
- Fat: 12g
- Fiber: 9g
- Iron: 2mg
- Potassium: 931mg
- Protein: 12g
- Saturated Fat: 6g
- Sodium: 840mg
- Vitamin A: 1530IU
- Vitamin C: 27mg
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