Baked Eggplant and Vegetable Casserole

This Baked Eggplant and Vegetable Casserole is a hearty, flavorful dish that brings together the rich taste of eggplant with a medley of fresh vegetables, baked to perfection. It's both satisfying and nutritious, making it a delightful addition to any kosher meal.

Baked Eggplant and Vegetable Casserole
50 minutes
Difficulty: Medium
American
320 kcal

Ingredients

  • Eggplant - 1 medium, sliced
  • Zucchini - 1 medium, sliced
  • Red bell pepper - 1, diced
  • Yellow onion - 1 small, diced
  • Garlic - 2 cloves, minced
  • Tomato sauce - 240 ml (1 cup)
  • Olive oil - 2 tablespoons
  • Dried oregano - 1 teaspoon
  • Dried basil - 1 teaspoon
  • Salt - 1/2 teaspoon
  • Black pepper - 1/4 teaspoon
  • Fresh parsley - 2 tablespoons, chopped (for garnish)
  • Grated Parmesan cheese - 30 grams (1/4 cup) - optional

Steps

  1. Preheat your oven to 190°C (375°F).
  2. Prepare the eggplant by slicing it into 1 cm thick rounds and sprinkle with salt. Let it sit for about 15 minutes to draw out excess moisture, then rinse and pat dry.
  3. In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until translucent, about 3-4 minutes.
  4. Add the diced red bell pepper and sliced zucchini to the skillet, cooking for another 5-7 minutes until slightly softened.
  5. Stir in the tomato sauce, dried oregano, dried basil, salt, and black pepper. Bring to a simmer and let it cook for another 3 minutes.
  6. In a greased 20 cm (8-inch) baking dish, layer half of the eggplant slices on the bottom. Pour half of the vegetable mixture over the eggplant.
  7. Repeat the layers with the remaining eggplant and vegetable mixture.
  8. If using, sprinkle the grated Parmesan cheese on top of the casserole.
  9. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.
  10. Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving.

Nutrition

  • Calories: 320
  • Protein: 9 g
  • Carbs: 36 g
  • Fiber: 10 g
  • Sugar: 6 g
  • Sodium: 480 mg
  • Cholesterol: 10 mg
  • Total Fat: 16 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 12 g
  • Water: 0.25 L

Health Benefits

  • Rich in antioxidants, particularly from eggplant, which can help reduce inflammation.
  • High in dietary fiber, promoting digestive health and keeping you feeling full longer.

Tags

AmericanKosherDinner