Discover the joy of eggplant casserole: A quick, meat-free delight
Do you have an eggplant at home and don't know what to do with it? Cut it into cubes, pop it into an ovenproof dish, and you'll soon savour a delicious casserole. It'll take less than 10 minutes to prepare, and your loved ones will be overjoyed.
25 Apr 2024 | updated: 25 April 2024 19:11
Are your loved ones hungry, and you’re short on time to boil potatoes or fry cutlets? This is one of those recipes that will simplify your task. Vegetarians will be thrilled, as there's not a bit of meat in it. It’s replaced by eggplant, which lends a unique, umami flavour.
The eggplant casserole is similar to parmigiana, one of the most beloved dishes of Italian cuisine. Preparation will take less than 10 minutes, and the result will surpass your highest expectations. The recipe is perfect for lunch or a light vegetable dinner.
eggplant casserole is true comfort food
Eggplant is a staple in Mediterranean and Middle Eastern cuisines. It can be prepared in countless ways, depending on its cooking. Eggplant can turn out soft, creamy, smoky, and even crispy.
Do you have an eggplant in your fridge and are unsure what to do with it? If you're in search of an idea for a light and satisfying lunch that's straightforward to prepare and doesn't require much effort, give the eggplant casserole recipe a try. The vegetable pairs wonderfully with pasta, all smothered in a tomato sauce that elevates the eggplant's taste, bringing out its best. The casserole is finished with a topping of mozzarella, which wonderfully stretches after baking, embodying the essence of comfort food. Discover the simple recipe below.
eggplant casserole — recipe
Ingredients:
- a small eggplant,
- 1/2 a zucchini,
- 200g of pasta (e.g., shells, lasagna),
- 100g of tomato passata,
- a teaspoon of oregano,
- a teaspoon of dried basil,
- a teaspoon of dried garlic,
- salt,
- pepper,
- a ball of mozzarella,
- optionally: feta cheese.
Preparation:
- Cook the pasta according to the manufacturer's instructions.
- In the meantime, take out a pan and heat some oil in it. Add the diced eggplant and zucchini. Fry until the vegetables are golden brown. Towards the end of frying, add all the spices to unleash their aromas.
- Mix the cooked pasta with the vegetables and transfer everything to an ovenproof dish. Douse with the passata, and add torn mozzarella and crumbled feta.
- Bake in the oven preheated to 180 degrees C for 15-20 minutes until the cheese melts. Enjoy!
