Eggplant and Tomato Casserole: A Mediterranean Delight

This eggplant and tomato casserole is a celebration of simple, fresh ingredients transformed into a comforting and flavorful dish. Inspired by Mediterranean cuisine, this recipe showcases the natural sweetness of ripe tomatoes and the creamy texture of perfectly cooked eggplant. It’s a vegetarian-friendly dish that’s perfect for a weeknight dinner or a potluck gathering. The combination of herbs, garlic, and olive oil creates a symphony of flavors that will tantalize your taste buds. This recipe is easily adaptable to your personal preferences; feel free to add other vegetables, cheeses, or proteins to make it your own.

## Why You’ll Love This Eggplant and Tomato Casserole

* **Simple and Easy:** This recipe requires minimal ingredients and steps, making it perfect for busy weeknights.
* **Flavorful and Delicious:** The combination of eggplant, tomatoes, garlic, herbs, and olive oil creates a symphony of Mediterranean flavors.
* **Vegetarian and Healthy:** This dish is packed with nutrients and fiber, making it a guilt-free indulgence.
* **Versatile:** You can easily customize this recipe to your liking by adding other vegetables, cheeses, or proteins.
* **Perfect for Meal Prep:** This casserole can be made ahead of time and reheated, making it ideal for meal prepping.
* **Impressive Presentation:** The vibrant colors and layers of this casserole make it a visually appealing dish to serve to guests.

## Ingredients You’ll Need

* **Eggplant:** Choose firm, heavy eggplants with smooth, shiny skin. Smaller eggplants tend to be less bitter.
* **Tomatoes:** Ripe, juicy tomatoes are essential for the best flavor. Roma tomatoes or beefsteak tomatoes are excellent choices.
* **Onion:** A yellow onion provides a subtle sweetness and depth of flavor.
* **Garlic:** Fresh garlic is a must for that classic Mediterranean aroma and taste.
* **Olive Oil:** Use good-quality extra virgin olive oil for the best flavor and health benefits.
* **Fresh Herbs:** Fresh basil, oregano, and thyme add a fragrant and herbaceous touch. You can also use dried herbs if fresh ones are not available, but fresh is always preferred.
* **Salt and Pepper:** To taste, to enhance the flavors of the other ingredients.
* **Optional Ingredients:**
* **Mozzarella Cheese:** Adds a creamy and cheesy element.
* **Parmesan Cheese:** Provides a salty and savory flavor.
* **Bell Peppers:** Adds a colorful and slightly sweet flavor.
* **Zucchini:** Similar in texture to eggplant, zucchini adds another layer of flavor and nutrients.
* **Ricotta Cheese:** For a richer and creamier casserole, add dollops of ricotta cheese between the layers.
* **Red Pepper Flakes:** For a touch of heat.

## Equipment You’ll Need

* **Large Skillet or Saute Pan:** For cooking the eggplant and onions.
* **9×13 inch Baking Dish:** For assembling and baking the casserole.
* **Cutting Board:** For chopping the vegetables.
* **Knife:** For slicing and dicing the ingredients.
* **Mixing Bowls:** For tossing the vegetables with olive oil and herbs.
* **Spatula or Tongs:** For flipping the eggplant slices.

## Step-by-Step Instructions

### 1. Prepare the Eggplant

Eggplant can sometimes be bitter, so it’s helpful to take a few extra steps to reduce the bitterness before cooking. This involves salting the eggplant and letting it sit for a while to draw out excess moisture.

* **Slice the Eggplant:** Wash the eggplant and trim off the ends. Slice the eggplant crosswise into rounds about 1/4-inch thick. Try to keep the slices uniform in thickness so they cook evenly.
* **Salt the Eggplant:** Place the eggplant slices in a colander or on a baking sheet lined with paper towels. Sprinkle both sides of the slices generously with salt. The salt will draw out the excess moisture and bitterness.
* **Let it Sit:** Let the eggplant slices sit for at least 30 minutes, or up to an hour. You’ll notice moisture forming on the surface of the eggplant.
* **Rinse and Dry:** After 30-60 minutes, rinse the eggplant slices thoroughly under cold water to remove the salt. Gently squeeze out any excess water. Pat the eggplant slices dry with paper towels.

### 2. Prepare the Tomato Sauce

While the eggplant is resting, you can prepare the tomato sauce. You can use a homemade tomato sauce or a good-quality store-bought sauce. If using store-bought, look for one with simple ingredients and no added sugar.

* **Dice the Onion:** Peel and dice the onion into small pieces.
* **Mince the Garlic:** Mince the garlic cloves finely.
* **Saute the Onion and Garlic:** Heat a few tablespoons of olive oil in a large skillet or saute pan over medium heat. Add the diced onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
* **Add the Tomatoes:** If using fresh tomatoes, core them and chop them into small pieces. Add the chopped tomatoes to the skillet. If using canned crushed tomatoes, simply add them to the skillet.
* **Add Herbs and Seasonings:** Add the fresh herbs (basil, oregano, and thyme) or dried herbs to the skillet. Season with salt and pepper to taste. You can also add a pinch of red pepper flakes for a touch of heat.
* **Simmer the Sauce:** Bring the tomato sauce to a simmer, then reduce the heat to low and let it simmer for at least 15-20 minutes, or longer for a richer flavor. Stir occasionally to prevent sticking.

### 3. Cook the Eggplant

Cooking the eggplant before assembling the casserole helps to soften it and prevent it from being rubbery.

* **Heat Olive Oil:** Heat a few tablespoons of olive oil in a large skillet over medium-high heat.
* **Cook the Eggplant in Batches:** Add the eggplant slices to the skillet in a single layer, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, or until the eggplant is golden brown and slightly softened. You may need to add more olive oil to the skillet as you cook the eggplant.
* **Remove from Skillet:** Remove the cooked eggplant slices from the skillet and set them aside on a plate lined with paper towels to drain any excess oil.

### 4. Assemble the Casserole

Now it’s time to assemble the eggplant and tomato casserole. This involves layering the eggplant, tomato sauce, and optional cheese in a baking dish.

* **Preheat Oven:** Preheat your oven to 375°F (190°C).
* **Grease Baking Dish:** Lightly grease a 9×13 inch baking dish with olive oil.
* **Layer the Ingredients:**
* Spread a thin layer of tomato sauce on the bottom of the baking dish.
* Arrange a layer of eggplant slices over the tomato sauce, overlapping them slightly.
* Sprinkle with mozzarella cheese (if using) and Parmesan cheese (if using).
* Repeat the layers: tomato sauce, eggplant, and cheese, until all the ingredients are used. The top layer should be tomato sauce and cheese.

### 5. Bake the Casserole

Baking the casserole allows the flavors to meld together and the cheese to melt and bubble.

* **Cover the Casserole:** Cover the baking dish with aluminum foil to prevent the top from browning too quickly.
* **Bake:** Bake the casserole for 20-25 minutes, or until the eggplant is tender and the cheese is melted and bubbly.
* **Remove Foil:** Remove the aluminum foil and bake for another 5-10 minutes, or until the top is golden brown.

### 6. Let it Rest and Serve

Letting the casserole rest for a few minutes before serving allows it to set and makes it easier to slice.

* **Let it Rest:** Remove the casserole from the oven and let it rest for 10-15 minutes before serving.
* **Garnish:** Garnish with fresh basil leaves, if desired.
* **Serve:** Serve the eggplant and tomato casserole hot or warm. It’s delicious on its own or as a side dish to grilled chicken, fish, or pasta.

## Tips and Variations

* **Salt the Eggplant:** Don’t skip the step of salting the eggplant. It really makes a difference in reducing bitterness and improving the texture.
* **Use Good-Quality Ingredients:** The best flavor comes from using fresh, high-quality ingredients.
* **Adjust the Seasoning:** Taste the tomato sauce and adjust the seasoning as needed. You may want to add more salt, pepper, or herbs.
* **Add Other Vegetables:** Feel free to add other vegetables to the casserole, such as bell peppers, zucchini, or mushrooms.
* **Add Cheese:** Experiment with different types of cheese, such as ricotta, feta, or provolone.
* **Add Protein:** For a heartier casserole, add cooked ground beef, sausage, or chicken.
* **Make it Vegan:** Omit the cheese or use a vegan cheese substitute.
* **Make it Gluten-Free:** This recipe is naturally gluten-free.
* **Make it Ahead:** You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. Add a few extra minutes to the baking time if baking from cold.
* **Freeze it:** You can freeze the baked casserole for up to 3 months. Thaw it overnight in the refrigerator before reheating.

## Serving Suggestions

* **Serve as a main course:** This eggplant and tomato casserole is hearty enough to be served as a main course, especially if you add protein.
* **Serve as a side dish:** It’s also a delicious side dish to grilled meats, fish, or poultry.
* **Serve with pasta:** Serve it over pasta for a simple and satisfying meal.
* **Serve with bread:** Serve it with crusty bread for dipping in the tomato sauce.
* **Serve with a salad:** A simple green salad is a perfect accompaniment to this casserole.

## Nutritional Information (Approximate)

*Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.*

* Calories: 250-350 per serving
* Fat: 15-25 grams
* Saturated Fat: 5-10 grams
* Cholesterol: 20-40 mg
* Sodium: 500-800 mg
* Carbohydrates: 20-30 grams
* Fiber: 5-10 grams
* Sugar: 10-15 grams
* Protein: 5-10 grams

## Conclusion

This eggplant and tomato casserole is a simple yet satisfying dish that’s perfect for any occasion. With its layers of tender eggplant, flavorful tomato sauce, and melted cheese, it’s sure to be a crowd-pleaser. So gather your ingredients, follow the easy steps, and enjoy this Mediterranean delight!

Enjoy!