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Delightful Eggplant Casserole for Home Cooks

Eggplant Casserole made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 medium eggplants sliced
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 bell pepper diced
  • 1 can 14.5 oz crushed tomatoes
  • 1 teaspoon Italian seasoning
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Prepare the eggplants by slicing them and salting the slices to draw out moisture. Let them sit for about 30 minutes.
  3. Rinse the salted eggplant slices and pat them dry with paper towels.
  4. In a large skillet, heat olive oil over medium heat and sauté the onion, garlic, and bell pepper until soft, about 5–7 minutes.
  5. Add the crushed tomatoes and Italian seasoning to the skillet. Stir and let simmer for 10 minutes.
  6. In a large baking dish, layer half of the eggplant slices, followed by half of the tomato mixture, and then half of the mozzarella cheese. Repeat the layers with the remaining ingredients.
  7. Sprinkle the grated Parmesan cheese over the top layer of mozzarella.
  8. Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
  9. Remove the foil and bake for an additional 15–20 minutes, until the top is bubbling and golden brown.
  10. Let it cool for 10 minutes before serving.