Baked Eggplant Parmesan Casserole with Tomato & Herbs
As a busy mom, I know how challenging it can be to whip up a meal that pleases everyone. That’s why I adore this Baked Eggplant Parmesan Casserole with Tomato & Herbs. It’s not just a dish; it’s a warm hug on a plate! Layered with fresh tomatoes, gooey cheese, and fragrant herbs, this casserole is perfect for those hectic weeknights or when you want to impress your loved ones. Plus, it’s vegetarian, making it a delightful option for everyone at the table. Trust me, this recipe will quickly become a family favorite!
Why You’ll Love This Baked Eggplant Parmesan Casserole with Tomato & Herbs
This Baked Eggplant Parmesan Casserole with Tomato & Herbs is a lifesaver for busy days. It’s easy to prepare, requiring minimal hands-on time, which means you can spend more moments with your family. The layers of rich marinara, melty cheese, and fresh herbs create a symphony of flavors that will have everyone asking for seconds. Plus, it’s a comforting dish that warms the heart and soul!
Ingredients for Baked Eggplant Parmesan Casserole with Tomato & Herbs
Gathering the right ingredients is the first step to creating this delightful Baked Eggplant Parmesan Casserole with Tomato & Herbs. Here’s what you’ll need:
- Eggplants: Two large eggplants serve as the star of this dish. They provide a hearty texture and absorb all the delicious flavors.
- Marinara Sauce: Three cups of marinara sauce add a rich, tangy base. You can use store-bought or homemade for a personal touch.
- Shredded Mozzarella Cheese: Two cups of mozzarella create that gooey, melty goodness we all love. It’s the glue that holds this casserole together!
- Grated Parmesan Cheese: One cup of Parmesan adds a sharp, nutty flavor that elevates the dish. It’s the finishing touch that makes it special.
- Fresh Basil: One cup of chopped fresh basil brings a burst of freshness. It’s like a garden in your casserole!
- Dried Oregano: A teaspoon of dried oregano adds an earthy aroma. It complements the marinara beautifully.
- Salt and Pepper: These staples enhance the flavors. Don’t skip them; they’re essential for seasoning!
- Olive Oil: A drizzle of olive oil on top helps achieve that golden, crispy finish. It’s a simple yet effective touch.
Feel free to get creative! You can add other vegetables like zucchini or bell peppers for extra flavor. If you’re looking for a healthier twist, consider grilling the eggplant slices instead of baking them. For exact measurements, check the bottom of the article where you can find them available for printing.
How to Make Baked Eggplant Parmesan Casserole with Tomato & Herbs
Step 1: Preheat the Oven
First things first, preheat your oven to 375°F (190°C). Preheating is crucial because it ensures even cooking. If you skip this step, your casserole might end up unevenly baked. Trust me, you want that cheese to melt perfectly and bubble up beautifully!
Step 2: Prepare the Eggplant
Now, let’s get to the eggplant! Slice the two large eggplants into rounds, about half an inch thick. Sprinkle them generously with salt and let them sit for 30 minutes. This step is essential as it draws out excess moisture and bitterness. After 30 minutes, rinse the slices under cold water and pat them dry with a paper towel. This will help your casserole avoid a soggy bottom and ensure that every bite is flavorful and satisfying!
Step 3: Layer the Ingredients
Grab your baking dish and spread a layer of marinara sauce on the bottom. This creates a delicious base for your casserole. Next, layer half of the eggplant slices over the sauce, making sure they’re evenly distributed. Then, sprinkle half of the shredded mozzarella and half of the grated Parmesan cheese on top. Don’t forget to add half of the chopped basil and a sprinkle of dried oregano for that aromatic touch. Repeat these layers with the remaining ingredients, finishing with a generous layer of cheese on top. This layering technique not only looks beautiful but also ensures that every bite is packed with flavor!
Step 4: Bake the Casserole
It’s time to bake! Place your assembled casserole in the preheated oven and let it bake for 45-50 minutes. Keep an eye on it; you’ll know it’s done when the cheese is bubbly and golden brown. The aroma wafting through your kitchen will be irresistible! Once it’s ready, take it out and let it cool for a few minutes before serving. This cooling time helps the layers set, making it easier to slice and serve.
Step 5: Serve and Enjoy
After a few minutes of cooling, it’s time to dig in! Slice the casserole into squares and serve it warm. You can garnish it with a bit more fresh basil if you like. Enjoy the delightful flavors of your Baked Eggplant Parmesan Casserole with Tomato & Herbs!
Tips for Success
- Always salt your eggplant to draw out moisture and bitterness.
- Use a mix of fresh and dried herbs for a more complex flavor.
- Let the casserole cool for a few minutes before slicing to keep layers intact.
- Feel free to prep this dish ahead of time and bake it just before serving.
- Experiment with different cheeses for a unique twist!
Equipment Needed
- Baking Dish: A 9×13 inch dish works perfectly. If you don’t have one, any oven-safe dish will do.
- Knife: A sharp knife for slicing the eggplant. A serrated knife can also work well.
- Cutting Board: Essential for safe and easy slicing.
- Measuring Cups: For accurate ingredient portions, though you can eyeball it if you’re feeling adventurous!
- Spatula: Great for serving up those delicious layers!
Variations of Baked Eggplant Parmesan Casserole with Tomato & Herbs
- Grilled Eggplant: For a smoky flavor, grill the eggplant slices instead of baking them. This adds a delightful char that enhances the dish.
- Mixed Vegetables: Add layers of zucchini, bell peppers, or mushrooms for extra nutrition and flavor. They complement the eggplant beautifully!
- Gluten-Free Option: Use gluten-free breadcrumbs mixed with the cheese for a crunchy topping without the gluten.
- Spicy Kick: Add red pepper flakes to the marinara sauce for a spicy twist that will wake up your taste buds!
- Vegan Version: Substitute the cheeses with vegan cheese alternatives and use a plant-based marinara sauce for a delicious vegan-friendly dish.
Serving Suggestions for Baked Eggplant Parmesan Casserole with Tomato & Herbs
- Garlic Bread: Serve with warm, crusty garlic bread for a delightful pairing.
- Side Salad: A fresh green salad with a light vinaigrette complements the richness of the casserole.
- Wine Pairing: A glass of Chianti or a light Pinot Grigio enhances the Italian flavors.
- Presentation: Garnish with extra basil leaves for a pop of color and freshness.
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Can I make this Baked Eggplant Parmesan Casserole with Tomato & Herbs ahead of time?
Absolutely! You can prepare the casserole a day in advance. Just assemble it, cover it tightly, and store it in the fridge. When you’re ready to bake, let it sit at room temperature for about 30 minutes before popping it in the oven.
What can I substitute for eggplant?
If eggplant isn’t your favorite, you can use zucchini or even thinly sliced potatoes. Just keep in mind that cooking times may vary slightly, so check for doneness as you bake.
How do I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until warmed through. It’s just as delicious the next day!
Can I freeze this casserole?
Yes, you can freeze the Baked Eggplant Parmesan Casserole with Tomato & Herbs! Just make sure to wrap it tightly in plastic wrap and then foil. It can be frozen for up to three months. Thaw in the fridge overnight before baking.
What can I serve with this casserole?
This casserole pairs wonderfully with a simple side salad or some garlic bread. A light wine, like Pinot Grigio, also complements the flavors beautifully!
Summarizing the Joy of Baked Eggplant Parmesan Casserole with Tomato & Herbs
There’s something truly magical about sharing a warm, hearty meal like this Baked Eggplant Parmesan Casserole with Tomato & Herbs. It’s not just about the delicious layers of cheese and sauce; it’s about the memories created around the dinner table. This dish brings comfort and joy, making it perfect for family gatherings or cozy weeknights. Each bite is a reminder of love and care, and I can’t help but smile when I see my loved ones enjoying it. So, roll up your sleeves and let this casserole become a cherished part of your family’s culinary adventures!
Print
Baked Eggplant Parmesan Casserole with Tomato & Herbs Delights!
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A delicious and hearty baked eggplant parmesan casserole layered with fresh tomatoes and herbs, perfect for a comforting meal.
Ingredients
- 2 large eggplants, sliced
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup fresh basil, chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants and sprinkle with salt. Let them sit for 30 minutes to draw out moisture.
- Rinse and pat dry the eggplant slices.
- In a baking dish, spread a layer of marinara sauce on the bottom.
- Layer half of the eggplant slices over the sauce, followed by half of the mozzarella and half of the Parmesan cheese.
- Sprinkle with half of the chopped basil and oregano.
- Repeat the layers with the remaining ingredients, finishing with a layer of cheese on top.
- Drizzle olive oil over the top and season with salt and pepper.
- Bake in the preheated oven for 45-50 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- For a healthier version, you can grill the eggplant slices instead of baking them.
- Feel free to add other vegetables like zucchini or bell peppers for extra flavor.
- This dish can be made ahead of time and reheated before serving.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg