Smoky Eggplant Casserole
Discover the flavors of the Mediterranean with this Smoky Eggplant Casserole, a delicious and healthy dish perfect for vegetarians and those looking for a low-carb meal option. This casserole combines tender eggplant slices, a rich, smoky tomato sauce, and a creamy cheese topping, making it a great addition to any dinner table.
Prep time: 15 minutesCook time: 30 minutesServes: 6
Ingredients
2 medium eggplants, sliced into 1/4 inch rounds
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
1 can (15 oz) crushed tomatoes
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes
Salt to taste
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup fresh basil leaves, chopped
Instructions
1. Preheat the oven to 375°F.
2. Arrange the eggplant slices on a baking sheet, brush with olive oil, and season with salt. Roast for 15 minutes, turning halfway through.
3. In a skillet, heat olive oil over medium heat and sauté the onion until translucent, about 5 minutes.
4. Add garlic, smoked paprika, and red pepper flakes, cooking until fragrant, about 1 minute.
5. Stir in crushed tomatoes, reduce heat, and simmer for 10 minutes.
6. Layer half of the roasted eggplant slices in a 9x13 inch casserole dish.
7. Pour half of the tomato sauce over the eggplant and sprinkle with half of the mozzarella and Parmesan cheeses.
8. Repeat layering with remaining eggplant, sauce, and cheeses.
9. Cover with foil and bake for 20 minutes.
10. Remove foil and bake for another 10 minutes until cheese is bubbly and golden brown.
11. Garnish with fresh basil before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a preheated oven at 350°F for about 10 minutes, or until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.