Mediterranean Eggplant and Tomato Casserole Recipe

Picture this: a sun-drenched Mediterranean terrace, the scent of basil wafting through the air, and a beautifully arranged casserole of roasted eggplant rounds layered with tangy tomato sauce. This Mediterranean Eggplant and Tomato Casserole Recipe is more than just a dish; it’s a culinary journey. Perfect for family gatherings or a cozy evening meal, this recipe embodies the spirit of Mediterranean cuisine with its vibrant flavors and wholesome ingredients. Dive into this dish for a taste of summer and the joy of cooking something truly special with your loved ones.

Recipe Summary:

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 6
• Skill Level: Easy

Ingredients:

• 2 medium eggplants, sliced into 1/4-inch rounds
• 4 large tomatoes, finely chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Arrange the eggplant slices on a baking sheet. Brush both sides with olive oil and sprinkle with salt. Roast in the oven for 20 minutes or until tender and slightly golden.
3. In a large skillet, heat the remaining olive oil over medium heat. Add the onion and garlic, sautéing until fragrant and translucent.
4. Add the chopped tomatoes, dried oregano, and dried basil to the skillet. Season with salt and pepper. Simmer for 15 minutes, allowing the flavors to meld into a rich sauce.
5. In a round baking dish, spread a thin layer of the tomato sauce. Layer half of the roasted eggplant slices over the sauce.
6. Spoon half of the remaining tomato sauce over the eggplant, then layer the rest of the eggplant slices on top. Finish with the remaining tomato sauce, ensuring all the eggplant is covered.
7. Bake uncovered for 20 minutes until the casserole is bubbling and the top is slightly caramelized.
8. Garnish with fresh basil leaves before serving.

Helpful Tips:

• For added flavor: Sprinkle a little grated Parmesan cheese on top before the final bake, if desired.
• Beginner tip: Make sure not to overlap the eggplant slices too much to ensure even cooking.
• Variation: Add a layer of ricotta cheese between the eggplant and tomato sauce layers for extra creaminess.

Storage Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Simply reheat in the oven at 350°F (175°C) until warmed through.

Ingredient Substitutions:

• Substitute canned crushed tomatoes for fresh tomatoes for a quicker option.
• Use zucchini slices instead of eggplant for a different texture.

Pairings:

This casserole pairs beautifully with a fresh green salad and warm crusty bread. Complement the dish with a glass of robust red wine or a refreshing lemon-infused water for non-alcoholic options.

Here at Zynahz, we believe in bringing joy and creativity into your kitchen. This Mediterranean Eggplant and Tomato Casserole Recipe is a celebration of vibrant flavors and shared moments with family and friends. We encourage you to try this recipe and let the aromas fill your home. Share your results with us on social media using #Zynahz, and don’t forget to pass this recipe on to your loved ones. For more delightful recipes, follow us online and sign up for our newsletter. Happy cooking!