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Eggplant Casserole

Posted on 2012-05-01
Eggplant Casserole
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If you like eggplant, then this veggie Eggplant Casserole is for you! And if you don’t like eggplant, this eggplant dish will definitely change your mind!

Eggplant casserole is a delicious and easy veggie casserole made with fried eggplants, green onions, tomato sauce mixture, ricotta cheese, Parmesan cheese, and mozzarella cheese. Works as a main or side dish.

Looking for more casserole recipes that are just as easy as this eggplant casserole recipe? Check out Baked Feta with Spinach and Chickpeas or Broccoli Chicken Casserole.

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Eggplant Casserole

Yield: Serves 6

Ingredients:
  • 9 Chinese eggplants, about 750 g
  • 4 medium tomatoes, chopped
  • 1 cup crushed tomatoes
  • 4 garlic cloves, finely chopped
  • 8 green onions, both green and white parts, sliced
  • 1 1/2 cups shredded mozzarella cheese
  • 1 cup ricotta cheese
  • 2 tablespoons parmesan cheese, grated
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried oregano leaves
  • canola oil
  • 1/4 cup water
  • salt and black pepper to taste
Instructions:

Peel and halve the eggplants lengthwise.

Eggplant Casserole

Heat oil in a skillet over medium heat. Fry the eggplants until golden brown and tender, about 7-8 minutes each side (do not use too much oil). Place them on a paper towel to absorb the extra oil.

Eggplant Casserole

Meanwhile, heat 1 1/2 tablespoons olive oil in a pot over medium heat. Add the green onions and sauté for 3 minutes. Add the garlic and sauté for 1 minute.

Then add the chopped tomatoes, crushed tomatoes, 1/4 cup water, oregano, salt and pepper. Cover the pot and cook over medium-low heat for 15-20 minutes, stirring occasionally.

Remove from heat. Add the ricotta cheese and stir well. Taste and adjust seasonings, set the tomato sauce aside.

Preheat oven to 370°F.

Pour half of the tomato sauce into a 8x11-inch baking dish.

Eggplant Casserole

Cut the fried eggplants in half and place them, overlapping on top of the tomato sauce and sprinkle with 1/2 cup mozzarella.

Eggplant Casserole

Cover with the remaining tomato sauce.

Eggplant Casserole

Then sprinkle with the parmesan cheese and remaining mozzarella.

Eggplant Casserole

Place on the middle rack of the oven and bake uncovered until the cheese is melted and bubbling, about 20-25 minutes. Serve immediately.

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Filed under: Casserole

Let me know what you think of this "Eggplant Casserole" in the comments, thanks!

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Comments

Posted by elizabeth canen on 2015-08-22
I finally made this. I bought everything last weekend. I thought it was going to be hard to make. Very easy . It is so yummy!! I'm going to make it for my parents now. Thanks so much
Posted by Neda on 2012-05-05
we loved it so much, absolutely delicious
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