Whip up a quick and delicious eggplant casserole tonight
Do you have an eggplant at home and are unsure what to do with it? Simply cut it into cubes, toss it into an ovenproof dish, and you'll soon be enjoying a delicious casserole. This dish takes less than 10 minutes to prepare, and your loved ones will be thoroughly delighted.
If your loved ones are hungry and you're pressed for time, unable to boil potatoes or fry cutlets, this recipe is a lifesaver. It's especially appealing to vegetarians, as it contains not a gram of meat. Instead, eggplant provides a unique, umami flavor that can't be beaten.
This eggplant casserole draws inspiration from parmigiana, a beloved dish in Italian cuisine. Preparation is quick, taking less than 10 minutes, and the outcome will surpass your highest expectations. It's perfect for lunch or as a light, vegetable-based dinner.
Eggplant Casserole: A True Comfort Food
Eggplant is a staple in Mediterranean and Middle Eastern cuisine. This oversight is regrettable given its versatility. Eggplant can be prepared in countless ways, offering textures that range from soft and creamy to smoky and even crispy.
If you've got an eggplant sitting in your fridge and are searching for inspiration, consider making an eggplant casserole. It's an excellent choice for a light yet satisfying lunch that's straightforward to prepare. In this recipe, eggplant pairs wonderfully with pasta under a rich tomato sauce, which elevates the flavor of the eggplant. The dish is topped with mozzarella that becomes irresistibly stretchy after baking, epitomizing comfort food. Discover how simple this recipe is to make.
Eggplant Casserole — Recipe
Ingredients:
- A small eggplant,
- 1/2 a zucchini,
- 7 oz of pasta (e.g., shells or lasagna),
- 3.5 oz of tomato passata,
- A teaspoon of oregano,
- A teaspoon of dried basil,
- A teaspoon of dried garlic,
- Salt,
- Pepper,
- A ball of mozzarella,
- Optionally: feta cheese.
Preparation:
- Cook the pasta as per the manufacturer's instructions.
- While the pasta cooks, heat a pan with some oil. Add the diced eggplant and zucchini, frying until golden brown. Near the end, add all the spices to unlock their aroma.
- Combine the cooked pasta with the vegetables in an ovenproof dish. Drizzle with the passata, then add torn pieces of mozzarella and crumbled feta.
- Bake in an oven preheated to 356 degrees F for 15-20 minutes, until the cheese has melted. Enjoy your meal!
